Kimchi Comes Together Quickly and Only Gets Better as It Sits

This quick and easy kimchi is perfect for summer.

You'll be surprised how quickly this boldly flavored, crisp-textured kimchi comes together. Kritsada Panichgul/TCA

By Sarah Ahn and Nam Soon Ahn America’s Test Kitchen

Cucumber kimchi is a popular kimchi to enjoy in summer because it’s easy to prepare and offers a refreshing taste that can be enjoyed immediately. It requires two simple steps.

First, season the cucumber with salt (and sugar) to draw out its water. This prevents the kimchi from becoming too diluted. Then, add the remaining ingredients, toss together, and that’s it! You’ll have ready-to-eat kimchi that is vibrantly crisp and savory, with a hint of spiciness. Enjoy it as it ferments in the refrigerator, too, for a deeper yet still refreshing flavor.

Oi Kimchi (Cucumber Kimchi)

Makes about 8 cups

• 3 pounds pickling cucumbers or oi (Korean cucumbers)
• 2 1/2 tablespoons sugar, divided
• 1 tablespoon fine salt
• 1/2 yellow onion
• 3 ounces garlic chives
• 1 Fresno chile
• 3 1/2 tablespoons maesil cheong (plum extract syrup)
• 3 tablespoons fish sauce
• 3 tablespoons minced garlic
• 2 tablespoons gochugaru
• 1 1/2 teaspoons grated fresh ginger

1. Trim 3 pounds pickling cucumbers. Half lengthwise, remove seeds, and slice cross-wise into one-inch thick pieces. Toss with 1 tablespoon sugar and 1 tablespoon salt in a large bowl. Let sit for 20 minutes, tossing once halfway through salting.

2. Meanwhile, cut 1/2 yellow onion into 1 1/2-inch pieces and separate layers. Cut 3 ounces garlic chives into 1 1/2-inch lengths. Stem and cut 1 Fresno chile in half lengthwise, then slice thin crosswise. Set aside.

3. Drain cucumbers in a colander, shaking colander to release any additional liquid. Rinse now-empty bowl.

4. Using gloved hands, toss cucumbers with onion, chives, Fresno chile, 3 1/2 tablespoons maesil cheong, 3 tablespoons fish sauce, 3 tablespoons minced garlic, 2 tablespoons gochugaru, 1 1/2 teaspoons grated fresh ginger, and remaining 1 1/2 tablespoons sugar in bowl until evenly combined.

5. Transfer cucumber mixture to a 3-quart storage container, cover, and place in a 50- to 70-degree location away from direct sunlight for 2 hours. Serve. (Refrigerate for up to 1 1/2 months; the flavor will continue to develop over time.)

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