Cucumber Kimchi
This quick Cucumber Kimchi is a spicy, tangy condiment with a refreshing crunch. Perfect for topping rice bowls, pairing with grilled meats or sandwiches, or adding a burst of flavor to any meal.
Servings 4
Calories 37kcal
Equipment
- Glass jar
Ingredients
- 1 pound small cucumbers cut into thick half-moons (about 4 small)
- 1 tablespoon salt
- 2 tablespoons Korean red chili flakes (gochugaru)
- 2 cloves garlic minced
- 1 green onion finely chopped
- 1 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 1 teaspoon sugar (use monkfruit for keto)
- 1 teaspoon sesame seeds optional garnish
Instructions
- Place cucumber slices in a bowl and sprinkle with salt. Toss and let sit for 30 minutes to draw out moisture. Drain and pat dry with a paper towel.
- In a separate bowl, combine gochugaru, garlic, green onion, rice vinegar, fish sauce, and sugar. Mix into a paste.
- Add the cucumbers to the seasoning paste. Gently toss until evenly coated.
- Transfer to a clean jar or container and refrigerate for at least 1 hour before serving. Sprinkle with sesame seeds before serving.
Nutrition
Calories: 37kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 2166mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1298IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg | Net Carbohydrates: 4g
