Cucumber Kimchi
Ingredients
- 3 medium seedless cucumbers
- 2 tablespoons coarse salt (do not use fine table salt)
- 1 tablespoon sugar ⓘ
- 3 tablespoons white rice vinegar ⓘ
- 3 tablespoons Korean chili pepper paste (gochujang)
- 1 tablespoon very-finely minced garlic ⓘ
- 2 tablespoons coarse Korean chili powder (gokchu garu) ⓘ
- 1/2 tablespoon very-finely minced fresh ginger ⓘ
- 4 scallions, sliced in 2-inch (5cm) batons, including the green part
Instructions
- In a large jar, thoroughly mix together the salt, vinegar, sugar, and Korean red pepper powder. Add the cucumber and onion slices, then mix. Refrigerate for 2 to 3 hours before serving.
- Squeeze lemon on each serving
Nutrition & Diet Analysis (per serving)
205
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).