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Cucumber Kimchi

Cucumber Kimchi

Cucumber Kimchi: A Refreshing Twist on a Korean Classic

Dive into the world of Korean cuisine with a refreshing take on a traditional favorite: Cucumber Kimchi. This dish combines the crispness of fresh cucumbers with the fiery zest of kimchi seasoning, creating a perfect balance of flavors that can complement any meal or stand alone as a delicious snack. Unlike its fermented counterpart, this version of kimchi offers a quicker preparation method, making it an ideal choice for those seeking instant gratification from their culinary endeavors.

Why You'll Love Cucumber Kimchi

  • Quick and Easy: No need for the lengthy fermentation process typical of traditional kimchi.
  • Refreshingly Crisp: Fresh cucumbers provide a cool and crunchy texture, perfect for hot summer days.
  • Flavorful: A bold mix of spices brings the classic kimchi taste to life in a new and exciting way.
  • Versatile: Enjoy it as a side dish, with rice, or as a flavorful addition to your favorite recipes.

Perfect for Any Occasion

Whether you're hosting a dinner party, looking for a quick and healthy snack, or simply want to add a burst of flavor to your meals, Cucumber Kimchi is up to the task. Its unique blend of freshness and spice can elevate any dining experience, making it a must-try for food enthusiasts and adventurous eaters alike.

Cuisine ,
Courses , ,
Difficulty Beginner
Time
Prep Time: 20 mins Rest Time: 1 hr Total Time: 1 hr 20 mins
Servings 4
Calories 50
Best Season Summer
Dietary Vegan Option, Vegetarian Option
Description
Cucumber Kimchi combines the crispness of fresh cucumbers with the fiery zest of kimchi seasoning for a perfect balance of flavors.
Ingredients
  • 4 cucumbers, sliced (preferably Korean or English cucumbers)
  • 2 sea salt
  • 1 garlic, minced
  • 1 ginger, grated
  • 2 Korean red pepper flakes (gochugaru)
  • 1 fish sauce (optional, can be replaced with soy sauce for a vegan version)
  • 1 sugar
  • 4 green onions, chopped
  • 1 carrot, julienned (optional)
Instructions
  1. Preparing the CucumbersCucumber KimchiSlice the cucumbers into 1/4 inch slices and place them in a bowl. Sprinkle with sea salt and let them sit for about 10 minutes. Then, rinse the cucumbers under cold water and drain well.
  2. Making the Kimchi PasteCucumber KimchiIn a separate bowl, combine the garlic, ginger, Korean red pepper flakes, fish sauce (or soy sauce), and sugar. Mix well to form a paste.
  3. Combining IngredientsAdd the drained cucumbers to the kimchi paste. Add the chopped green onions and julienned carrot (if using). Mix everything together until the cucumbers are well coated with the paste.
  4. MarinatingLet the cucumber kimchi sit at room temperature for about an hour to marinate. For best flavor, refrigerate and let it marinate overnight.
    The longer it marinates, the more flavorful it will be.
Nutrition Facts

Serving Size 1 serving

Servings 4

Amount Per Serving
Calories 50kcal
Calories from Fat 5kcal
% Daily Value *
Total Fat 0.5g1%
Sodium 1200mg50%
Potassium 230mg7%
Total Carbohydrate 10g4%
Dietary Fiber 2g8%
Sugars 4g
Protein 2g4%
Vitamin A 110 IU
Vitamin C 13 mg
Calcium 28 mg
Iron 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
Cucumber Kimchi can be stored in an airtight container in the refrigerator for up to a week. Enjoy it as a side dish or add it to your favorite recipes for an extra kick of flavor.
Keywords: Cucumber Kimchi, Korean cuisine, quick kimchi, spicy, refreshing snack
Read it online: https://anniecooking.com/recipe/cucumber-kimchi/
Annie Elison
Food and Lifestyle Blogger

Hi ! I am Annie Elison! I’m a proud mom of two wonderful children and a devoted food enthusiast from the USA. Cooking has always been my passion, and over the years, I’ve collected a treasure trove of recipes that I’m excited to share with you.