Description
Cucumber kimchi is a refreshing and tangy Korean side dish made with crunchy cucumbers and a flavorful spicy seasoning. This vegan and gluten-free dish is easy to prepare and perfect for adding a kick to any meal.
Ingredients
Scale
Cucumbers:
- 4 small Persian cucumbers or 2 medium English cucumbers
- 1 tablespoon coarse sea salt
Seasoning:
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons Korean red pepper flakes (gochugaru)
- 1 tablespoon fish sauce (or soy sauce for vegan version)
- 1 teaspoon sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame seeds (optional)
Instructions
- Prepare Cucumbers: Wash and cut cucumbers into pieces, sprinkle with salt, and drain excess moisture after 30 minutes.
- Make Seasoning: Combine green onions, garlic, ginger, gochugaru, fish sauce (or soy sauce), sugar, and rice vinegar in a bowl.
- Combine Ingredients: Toss drained cucumbers with the seasoning mixture until evenly coated.
- Ferment: Transfer cucumber kimchi to a jar, press down, and let ferment at room temperature for 1-2 days, then refrigerate.
- Serve: Enjoy within 1-2 weeks for best flavor.
Notes
- Use gloves when handling gochugaru to avoid irritation.
- Adjust spice level to taste by varying the amount of gochugaru used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermenting
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 30
- Sugar: 2g
- Sodium: 380mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
