With this recipe guide, you can easily create your own batch of cucumber kimchi which is perfect for beginners and Korean food lovers.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Oi Kimchi
- Store and Serve Kimchi
- Vegan Cucumber Kimchi Recipe
Kimchi is a staple in Korean cuisine, known for its bold flavours and gut-healthy probiotics. Traditionally, kimchi is fermented and full of beneficial bacteria. But oi kimchi is a much easier, and instant version of the dish.
Even though the ingredients and the making process are similar, yet cucumber kimchi takes lesser times and does not require fermentation.
Making cucumber kimchi at home is simple, rewarding, and delicious.
Why You Should Make It At Home
- its vegan and gluten free
- it is a great side dish for Asian meals
- you can control the amount of sugar and soy
- there are no harmful preservatives and artificial colours
- it is meal prep friendly side dish that one can make in large batches
Ingredients You’ll Need
Kimchi Paste:
- Onion, Ginger, and Garlic for the spicy, sharp flavour.
- Korean Red Chilli Flakes (gochugaru) for the mild spicy flavour.
- Green Apple (granny smith) or Pear for the tartness.
- Light Brown Suga r for the sweetness.
- Light Soy Sauce for the umami flavour.
Vegetables
- English or Persian Cucumbers with skin. Any cucumber with small seeds works well for making oi kimchi.
- Carrot and Green Onion , chopped in same length as cucumber.
Substitutes for Fermented Seafood:
Traditional kimchi uses fish sauce or fermented shrimp for depth of flavour. Instead, we use:
- Kelp Powder or kombu stock (for oceanic umami)
- Nutritional Yeast (for added depth and nutrients)
- Naturally Fermented Soy Sauce or Tamari Sauce
How To Make Oi Kimchi
1. Prepare the Cucumber
- Rub cucumbers with sea/coarse salt and wash nicely.
- Wipe them dry with a clean kitchen towel.
- Next, cut them into one inch sticks.
- Sprinkle salt over the cucumbers and gently mix.
- Cover and let them sit for 15 – 20 minutes to release all the water.
2. Make the Kimchi Paste
- In a blender combine diced apple, onion, ginger, and garlic.
- Using little water blend to a smooth, thick paste.
- Transfer to a bowl. Add soy sauce, Korean chilli flakes, sugar, and soy.
- Mix nicely. Taste and adjust seasoning if required.
3. Mix Vegetables with the Kimchi Paste
- Squeeze out all the water from salted cucumbers.
- Add them to the kimchi paste along with julienned carrot and green onion.
- Wearing gloves (to avoid spicy hands), mix well until all the vegetables are coated.
- At this stage you can taste the kimchi and add more seasoning if required.
4. Pack into a Jar
- Tightly pack the cucumber kimchi into a clean glass jar.
- Press down firmly to remove air pockets.
- Leave about 1-inch space at the top for the liquid.
Store and Serve Kimchi
Enjoy cucumber kimchi as a side dish with Asian meals, add it to stir-fries, stew, noodles, fried rice, ramen, or bibimbap. It tastes good with almost anything and everything.
Keep in an airtight container in the fridge for up to 1 month.
More Asian Side Dishes
- Smashed Cucumber Salad
- Garlicky Stir Fried Broccoli
- Thai Sweet Chilli Sauce
- Crispy Noodles Salad
- Homemade Chilli Oil
- Schezwan Sauce
Ingredients
- ▢ 4 English Cucumber, cut into one inch sticks
- ▢ 1 large carrot, julienned
- ▢ 5 sprigs green onion, cut into one inch sticks
Ingredients For Kimchi Paste:
- ▢ 1 green apple, diced
- ▢ 1 medium size onion, diced
- ▢ ½ inch ginger
- ▢ 6 garlic cloves
- ▢ 1 tablespoon light soy sauce
- ▢ 1 tablespoon Korean red chilli flakes (gochugaru)
- ▢ ½ tablespoon light brown sugar
Instructions
- Rub cucumbers with sea/coarse salt and wash nicely. Wipe them dry with a clean kitchen towel. Next, cut them into one inch sticks.
- Sprinkle salt over the cucumbers and gently mix. Cover and let them sit for 15 – 20 minutes to release all the water.
- Later, squeeze out all the water from salted cucumbers. Transfer them to a wide bowl. Add julienned carrot, and green onion.
- To make kimchi paste, in a blender combine diced apple, onion, ginger, and half of minced garlic. Using ⅛ to ¼ cup of water blend to a smooth, thick paste.
- Transfer kimchi paste to a bowl. Add Korean chilli flakes, sugar, and soy. Mix nicely. Taste and adjust seasoning if required.
- Add kimchi paste to the vegetables. Wearing gloves (to avoid spicy hands), mix well until all the vegetables are coated. At this stage you can taste the kimchi and add more seasoning if required.
- Tightly pack the cucumber kimchi into a clean glass jar. Store in the refrigerator or enjoy with your meal.
Recipe Notes:
- Do not cut cucumbers into very thin pieces.
- You can substitute Korean red chilli flakes with Kashmiri Red Chilli Powder or the medium spicy kutti mirch.
- For the umami flavour, its best to use naturally fermented either light or dark soy sauce.
Nutrition
We follow a strict NO SPAM Policy
Vegan Cucumber Kimchi Recipe
Equipment
- Mixing Bowl
- Blender
Ingredients
- 4 English Cucumber, cut into one inch sticks
- 1 large carrot, julienned
- 5 sprigs green onion, cut into one inch sticks
Ingredients For Kimchi Paste:
- 1 green apple, diced
- 1 medium size onion, diced
- ½ inch ginger
- 6 garlic cloves
- 1 tablespoon light soy sauce
- 1 tablespoon Korean red chilli flakes (gochugaru)
- ½ tablespoon light brown sugar
Instructions
- Rub cucumbers with sea/coarse salt and wash nicely. Wipe them dry with a clean kitchen towel. Next, cut them into one inch sticks.
- Sprinkle salt over the cucumbers and gently mix. Cover and let them sit for 15 – 20 minutes to release all the water.
- Later, squeeze out all the water from salted cucumbers. Transfer them to a wide bowl. Add julienned carrot, and green onion.
- To make kimchi paste, in a blender combine diced apple, onion, ginger, and half of minced garlic. Using ⅛ to ¼ cup of water blend to a smooth, thick paste.
- Transfer kimchi paste to a bowl. Add Korean chilli flakes, sugar, and soy. Mix nicely. Taste and adjust seasoning if required.
- Add kimchi paste to the vegetables. Wearing gloves (to avoid spicy hands), mix well until all the vegetables are coated. At this stage you can taste the kimchi and add more seasoning if required.
- Tightly pack the cucumber kimchi into a clean glass jar. Store in the refrigerator or enjoy with your meal.
Video
Notes
- Do not cut cucumbers into very thin pieces.
- You can substitute Korean red chilli flakes with Kashmiri Red Chilli Powder or the medium spicy kutti mirch.
- For the umami flavour, its best to use naturally fermented either light or dark soy sauce.
Nutrition
Bursting with colours, and flavours this tomato salad is a simple yet sensational salad recipe – a celebration of the summer season.
Estimated reading time: 3 minutes
- Ingredients You’ll Need
- How To Make Tomato Salad
- My Tried and True Tips
- Summer Tomato Salad Recipe
Hina Says – The Mediterranean region is renowned for its wholesome and nutritious cuisine, characterized by fresh ingredients, bold flavours, and a celebration of seasonal produce. Tomato Salad is one of the simplest Mediterranean salads.
Minimum Effort. Maximum Flavour!
Why You’ll Love This Tomato Salad
- Possible Vegan (skip cheese)
- Requires less than 20 minutes
- No Cook Salad Recipe
- Low-Calorie Salad
- Gluten-Free
Ingredients You’ll Need
- Tomato : Pick ripe, juicy, red salad tomatoes like beefsteak, vine tomatoes, cherry tomatoes, or a variety of heirloom tomatoes.
- Onion : For sharp flavour try to use red onion. It balances the acidity of tomatoes.
- Herbs: Italian Basil, Mint, Dill, Flat Parsley, and Cilantro are perfect for tomato salad.
- Cheese : Soft cheese like feta, goat, fresh mozzarella or bocancinni.
- Seasoning: Extra Virgin Olive Oil, Sea Salt, Crushed Pepper, Lemon Juice
How To Make Tomato Salad
Selecting the Ingredients: The foundation of any great salad lies in the quality of its ingredients. Opt for ripe, flavorful, seasonal tomatoes. Look for heirloom varieties, cherry tomatoes, or vine-ripened tomatoes for a diverse mix of colours and flavours. Additionally, select crisp onion, aromatic herbs, and high-quality olive oil to enhance the overall taste and appeal of the tomato salad.
Preparation of Tomatoes: Begin by washing the tomatoes. Pat them dry. Depending on your preference, you can either slice the tomatoes into rounds, or wedges or dice them into bite-sized pieces.
Infusing with Herbs and Seasonings: Drizzle extra virgin olive oil generously over the tomato salad, followed by finely chopped fresh herbs, salt, pepper, and lemon juice.
Allowing Flavors to Marinate: Once all the ingredients are combined allow the salad to sit at room temperature or refrigerator ( I prefer refrigerator in India ) for 15-20 minutes. This step allows the flavours to meld together and the tomatoes to release their juices.
Serve the tomato salad as a refreshing appetizer, side dish, or a light lunch alongside crusty bread, kebabs, falafel , hummus or grilled seafood for a complete Mediterranean experience.
My Tried and True Tips
Optional Additions:
- Consider adding ingredients such as Persian or Spanish Cucumbers, crumbled feta or goat cheese, Kalamata olives, capers, balsamic vinegar or diced avocado to enhance the flavour of the salad.
- Toasted pine nuts or chopped nuts can also add a delightful crunch to the dish.
More Salad Recipes
- Avocado Salad
- Fattoush Salad
- Chickpea Salad
- Pineapple Salad
- Kale Apple Salad
- Herb Potato Salad
- Green Papaya Salad
- Greek Orzo Pasta Salad
Get all my Salad Recipes here and you can watch the videos on Instagram .
Ingredients
- ▢ 2 large size ripe heirloom tomatoes
- ▢ 1 medium size red onion, sliced
- ▢ 2 tablespoon dill, finely chopped
- ▢ 2 garlic cloves, minced
- ▢ 1 tablespoon extra virgin olive oil
- ▢ ½ tablespoon lemon juice
- ▢ ½ teaspoon sea salt or table salt
- ▢ crushed black pepper to taste
- ▢ 1 tablespoon feta cheese (optional)
Instructions
- Wash the tomatoes with water. Pat them dry with a kitchen towel. Peel the skin of the onion, and thinly slice it.
- Cut the tomatoes into wedges and combine with sliced onion.
- Add finely chopped herbs, minced garlic, olive oil, lemon juice, salt and pepper. Gently toss the tomato salad using tongs or hands.
- Let the salad marinate for 15 minutes for the tomatoes to release their delicious juices. You can let it sit at room temperature in cold regions whereas in hot and humid climate, refrigerator will be a good option.
- Sprinkle feta cheese and some more freshly chopped herbs.
- Serve summer tomato salad with crusty bread.
Recipe Notes:
- Sprinkle the optional additions over the salad just before serving, or serve them on the side for guests to customize their salads according to their preferences.
Nutrition
We follow a strict NO SPAM Policy
