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    You are in: Home / Recipes / Quick Cucumber Kimchi Recipe
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    Quick Cucumber Kimchi

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    mandabears's Note:

    This an amazing recipe for Cucumber Kimchi from Eating Well July/August 2010. It is very easy to make and tastes like the Ban Chan (side dishes) that you get at Korean restaurants. Korean Chile Powder is called gochugara and can not be substituted for in this recipe. Cooking time is time to prep cucumbers

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Use a non reactive bowl or pan for this recipe. Stainless steel, enamel coated or glass is necessary when making this recipe.
    2. 2
      Cut cucumbers in half lengthwise and then crosswise in 1/8 inch thick half moons.
    3. 3
      Place in a medium bowl and mix thoroughly with the salt.
    4. 4
      Let stand at room temperature for 1/2 hour.
    5. 5
      Meanwhile combine garlic, scallions, vinegar, chile powder, sugar and fish sauce in a medium non reactive bowl.
    6. 6
      Drain the cucumbers and discard liquid.
    7. 7
      Stir the cucumbers into the vinegar mixture.
    8. 8
      Cover and refrigerate 12 to 24 hours before serving.
    9. 9
      Can be refrigerated for up to 1 week.

    Ratings & Reviews:

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    Nutritional Facts for Quick Cucumber Kimchi

    Serving Size: 1 (112 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 30.7
     
    Calories from Fat 6
    20%
    Total Fat 0.6 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 2.8 mg
    0%
    Sodium 412.4 mg
    17%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.3 g
    13%
    Protein 0.9 g
    1%

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