Easy Qukes® baby cucumber Kimchi

Prep Time
Cook Time


  • 2 x 250g Qukes® baby cucumbers
  • 2 tbs sea salt flakes, crushed
  • 2 garlic cloves, crushed
  • 2cm ginger, peeled, grated
  • 2 tsp dried chilli flakes
  • ¼ tsp chilli powder
  • 2 green shallots, finely chopped
  • 1 bunch chives, cut into 1cm lengths
  • 2 tbs caster sugar
  • 2 tbs fish sauce
  • 1 tbs sesame seeds, toasted


  1. Wash Qukes® then pat dry with paper towel. Cut Qukes® in half lengthways and place cut side up on a plate. Sprinkle the cut side of Qukes® with salt. Set aside for at least 1 hour, or until they begin to soften. Pat dry with paper towel. Do not rinse the Qukes®.
  2. Combine the remaining ingredients in clean bowl. Add the Qukes® and stir to coat. Cover and refrigerate for 2 hours or overnight if time permits.
  3. Alternately pack into glass jars. Refrigerate up to 4 days.
Serving suggestions
  1. Try tossing it with shredded cabbage and carrot and adding to tacos, burgers or sandwiches.
  2. Kimchi is delicious chopped and stirred through fried rice just before serving
  3. Add to soba noodle salad
  4. Serve with chargrilled salmon and tzatziki
  5. Pile onto crusty bread spread with labne or thick yoghurt
Makes 2 x 500ml jars