Ingredients for Cucumber Kimchee
- 2 pounds cucumbers, sliced into 1/4-inch thick half-moons
- Sea Salt
- Chili Powder
- Salt
- Daikon Radish
- Green Onion
- Chives
- Granulated Sugar
- Garlic
- Ginger
- Sesame Seeds
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How to Make Cucumber Kimchee
- Wash and slice 2 pounds of cucumbers into 1/4-inch thick half-moons.
- In a large bowl, generously salt the cucumbers with 2 tablespoons of coarse sea salt. Gently toss to coat evenly. Let it sit for 30 minutes.
- Rinse the cucumbers thoroughly under cold water to remove excess salt. Gently squeeze out any remaining moisture.
- In a separate bowl, whisk together 1/2 cup gochugaru (Korean chili flakes), 1/4 cup gochujang (Korean chili paste), 1/4 cup rice vinegar, 2 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon minced garlic, 1 tablespoon minced ginger, and 1/4 cup finely chopped scallions.
- Add the cucumbers to the sauce and gently mix until they are evenly coated.
- Transfer the cucumber mixture to an airtight container. Let it sit at room temperature for 1 hour to allow the flavors to meld.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop and for the kimchi to ferment slightly. The longer it sits, the more tangy and flavorful it will become!
- Serve chilled as a delicious side dish or as a topping for rice bowls and noodles.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
4g
Fat
0g
Carbs
0g
