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–+ servings
Cucumber Kimchi

Cucumber Kimchi: Crunchy, Tangy Delight Ready in 20 Minutes

Cucumber Kimchi is a quick and flavorful side dish that offers a crunchy and tangy delight in just 20 minutes.
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Prep Time 20 minutes
Resting Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Cucumbers Fresh, firm varieties preferred
  • 1 tablespoon Salt Adjust according to taste
  • 2 tablespoons Fish Sauce Substitute with soy sauce for vegan option
For the Flavor
  • 4 cloves Garlic Minced finely
  • 1 cup Carrots Shredded, can substitute with daikon radish
  • 1 bunch Asian Chives Optional, regular chives can be used
For Serving
  • 1 tablespoon Sesame Seeds For topping, can toast for extra flavor

Equipment

  • mixing bowl
  • Colander
  • Cutting board
  • Knife

Method
 

Preparation
  1. Slice the cucumbers into ¼-inch rounds and place them in a large bowl.
  2. Sprinkle salt over the cucumber slices and gently toss to coat. Let sit for 10-15 minutes.
  3. Rinse the cucumbers under cold water 2-3 times to remove excess salt. Drain well.
  4. In a mixing bowl, combine fish sauce, minced garlic, and optional ingredients. Stir well.
  5. Add drained cucumber slices to the flavor mixture and gently toss to coat.
  6. Serve immediately or chill in the fridge for 30 minutes before serving.

Nutrition

Serving: 1servingCalories: 70kcalCarbohydrates: 10gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 700mgPotassium: 250mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container for up to 7 days, best consumed within 3-4 days for optimal taste and texture.

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