Quick Cucumber Kimchi

Preparation info
  • Makes:

    2 cups

    • Difficulty


    • Ready in

      10 min

Appears in
Instant Pot Asian Pressure Cooker Meals: Fast, Fresh & Affordable

By Patricia Tanumihardja

Published 2020

  • About

Kimchi is a traditional Korean salted and fermented dish made from different vegetables (Chinese cabbage is the most popular) and seasonings. This quick kimchi uses cucumber and not-so-traditional Thai chili.



  • 2 teaspoons minced garlic (2 cloves)
  • 2 teaspoons grated fresh ginger</


  1. Mix together the garlic, ginger, vinegar, fish sauce, sugar, gochugaru and green onions in a medium nonreactive bowl.
  2. Halve the cucumbers lengthwise. Then cut crosswise into 2 to 3-inch pieces. Mix with the kimchi sauce. Cover and refrigerate for 12 to 24 hours before serving. Sprinkle with sesame seeds. The pickles will keep in the refrigerator for up to 1 week.<