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

    • Try tossing it with shredded cabbage and carrot and adding to tacos, burgers or sandwiches.
    • Kimchi is delicious chopped and stirred through fried rice just before serving
    • Add to soba noodle salad
    • Serve with chargrilled salmon and tzatziki
    • Pile onto crusty bread spread with labne or thick yoghurt

      Makes 2 x 500ml jars