Cucumber Kimchi brings a delightful and tangy twist to traditional kimchi. With its crunchy cucumbers and bold, spicy flavors, this dish is not only delicious but also a nutritious addition to any meal. It’s a fantastic way to enjoy the health benefits of fermented foods while adding a zing to your taste buds!
I love making Cucumber Kimchi during the warmer months when cucumbers are in full season. It’s perfect for potlucks and family dinners, and it always gets rave reviews. Plus, the fermentation process adds a unique, tangy flavor that I find irresistible. It’s become a staple in my kitchen and a family favorite!
Cucumber Kimchi
Ingredients
- 2 large cucumbers sliced into thin rounds
- 1 tablespoon salt
- 1 tablespoon gochugaru Korean red chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 2 cloves garlic minced
- 2 green onions chopped
- 1 tablespoon sesame seeds
- 1 tablespoon fish sauce optional for added umami
Instructions
- Place the cucumber slices in a large bowl and sprinkle with salt. Let them sit for 15 minutes to release excess moisture.
- Rinse the cucumbers under cold water to remove excess salt, then pat them dry with paper towels.
- In a separate bowl, mix together the gochugaru, soy sauce, rice vinegar, sugar, grated ginger, minced garlic, and fish sauce (if using).
- Add the cucumbers to the bowl with the seasoning mixture and toss well to coat evenly.
- Stir in the chopped green onions and sesame seeds.
- Transfer the mixture to a clean glass jar, packing it down to remove air bubbles.
- Seal the jar tightly and let it sit at room temperature for 24-48 hours to ferment, depending on your taste preference.
- Once fermented to your liking, refrigerate the kimchi and enjoy!
Notes
- Calories: 30
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Vitamin C: 10%
- Calcium: 2%
- Iron: 2%
- Vitamin K: 4%
- Potassium: 4%
Number of Servings: 4
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 24-48 hours (fermentation time)
Cuisine: Korean
Ingredients:
- 2 large cucumbers, sliced into thin rounds
- 1 tablespoon salt
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- 1 tablespoon fish sauce (optional for added umami)
Equipment/Utensils:
- Knife
- Cutting board
- Large bowl
- Mixing spoon
- Clean glass jar with a lid (for fermentation)
Preparation Steps:
- Place the cucumber slices in a large bowl and sprinkle with salt. Let them sit for 15 minutes to release excess moisture.
- Rinse the cucumbers under cold water to remove excess salt, then pat them dry with paper towels.
- In a separate bowl, mix together the gochugaru, soy sauce, rice vinegar, sugar, grated ginger, minced garlic, and fish sauce (if using).
- Add the cucumbers to the bowl with the seasoning mixture and toss well to coat evenly.
- Stir in the chopped green onions and sesame seeds.
- Transfer the mixture to a clean glass jar, packing it down to remove air bubbles.
- Seal the jar tightly and let it sit at room temperature for 24-48 hours to ferment, depending on your taste preference.
- Once fermented to your liking, refrigerate the kimchi and enjoy!
Nutritional Information (per serving):
- Calories: 30
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
Vitamins and Minerals (per serving):
- Vitamin C: 10%
- Calcium: 2%
- Iron: 2%
- Vitamin K: 4%
- Potassium: 4%
Cucumber Kimchi is a flavorful and healthy option that adds a crunchy, spicy kick to any meal. Whether you’re serving it as a side dish or enjoying it on its own, this recipe is sure to impress with its vibrant taste and crisp texture. Enjoy the unique flavors and benefits of this Korean-inspired treat!
