Cucumber Kimchi


Hawaii is a very unique place where there is an eclectic blend of Pacific Islander, Asian, Native Hawaiian, American, and Portuguese…which means a very diverse and interesting food culture.

One of my biggest food loves while visiting Hawaii was kimchi.  I’ve always loved kimchi and haven’t had it in my diet in a couple years.  While in Hawaii, we went hiking with a friend and after we pull into the gas station to fill up and grab some water…our friend Kai then comes out with a to-go portion of kimchi for our ride back.  Kimchi at the gas station!?! My mind was blown!  I then visited my newly anointed favorite Hawaiian market Foodland and raided their kimchi section.  I walked out with a couple tubs, one being cucumber kimchi.

We got back to the house. Andrew made me a passion fruit cocktail and I sat on our friend’s ocean front patio with cucumber kimchi in tow.  I had to hold myself back from devouring the whole tub, so I wouldn’t seem rude to Andrew, he did make me a delicious cocktail after all!

That night I was determined to make cucumber kimchi back on the mainland.

So I did.

Kimchi as a fermented food.  The fermentation process is like pickling.  As it ferments in the jar, beneficial bacteria starts to form.  Consuming beneficial bacteria is a great way to bring balance to your digestive system.  Friendly bacteria is very susceptible to deplete from antibiotics, food treated with antibiotics, and tap water, which has been detected to carry trace amounts of antibiotics.  Keeping friendly bacteria in balance improves skin health and improves skin’s defenses from free radicals. And then…there are the beauty benefits of cucumbers.

So here is my recipe, my first go at kimchi.  Just to be clear, this is a fusion of many of the recipes I read.   Feel free to add or delete per your taste and share your recipes in the comments below!

GH Beauty Bites Cucumber Kimchi

5 cucumbers chopped or sliced however you prefer

2 sprigs of green onion chopped

1/2 tsp of minced ginger

1 clove of garlic minced

1 tsp crushed pepper

1 tsp of kosher salt

1 tsp of honey

1 tsp of apple cider vinegar

2-3 sterilized canning jars

Put cut cucumber in large bowl and add kosher salt. Thoroughly mix.  Let cucumber sit in bowl with salt on the counter for four hours.  You will notice water being extracted from the cucumbers and collecting in the bowl as time passes.

Add remaining ingredients and mix thoroughly. Spoon cucumber mixture into sterilized jars, including liquid.  Pack into jar, leaving a couple inches free at the top to prevent spillage during fermentation.  Close lid tightly and leave on counter for 24 hours to ferment, mixture may bubble during this time.  After 24 hours, it is ready to eat. Store in refrigerator. Keeps for a couple weeks.

Delicious snack and is unbelievable warm with rice or quinoa!


Goddess Huntress | CucumbersGoddess Huntress | Cut CucumberGoddess Huntress | Green OnionGoddess Huntress | Crushed Pepper Ginger Honey BearIMG_7593Goddess Huntress | Cucumber KimchiGoddess Huntress | Ball Jars For KimchiIMG_7599Goddess Huntress | Cucumber KimchiGoddess Huntress | Aloha

Hope you were left inspired with the island vibes, foundation oil, Tata’s florals, coconut moisturizer, and this Beauty Bite during GH Aloha Week.  This was so much fun, I do not want it to end (like any vacation)!