Cucumber Kimchi
- Level: Easy
- Yield: about 2 cups of cucumber kimchi
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 105
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 1141
- Total: 4 hr 45 min
- Active: 15 min
Ingredients
3 medium Kirby cucumbers, sliced 1/2 inch thick
Kosher salt
1 1/2 teaspoons sugar
6 cloves garlic
1 1/2-inch piece fresh ginger, peeled
4 teaspoons gochugaru
4 teaspoons fish sauce
1 tablespoon apple cider vinegar
Directions
- Put the cucumbers in a large heatproof bowl. In a saucepan, whisk together 1 tablespoon salt and 2 cups water; bring to a boil over medium-high heat, then pour over the cucumbers and let sit 5 minutes. Drain and rinse under cold water, then return the cucumbers to the bowl. Toss with 1 teaspoon each salt and sugar; let sit 30 minutes.
- Meanwhile, pulse the garlic, ginger and 2 tablespoons water in a mini food processor until finely chopped, scraping down the sides. Transfer to a bowl and stir in the gochugaru, fish sauce, vinegar and remaining 1/2 teaspoon sugar.
- Drain and rinse the cucumbers. Blot dry, then toss with the sauce. Transfer to a medium jar; let sit 4 to 6 hours at room temperature. Store in the refrigerator for up to 1 week.