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Quick and Easy Cucumber Kimchi
This easy cucumber kimchi is really quick and simple to make. It can be ready to eat in just a couple of hours and is perfect as a vibrant accompaniment to stir fries, rice or meat dishes.
Course
Accompaniment, Side Dish
Cuisine
Korean
Prep Time
10
minutes
minutes
Resting time
2
hours
hours
Total Time
2
hours
hours
10
minutes
minutes
Servings
6
Calories
45
kcal
Author
Corina Blum
Ingredients
350
g
mini cucumbers
sliced
1
teaspoon
salt
1
garlic clove
crushed
1
teaspoon
ginger puree
or grated root ginger
1
teaspoon
sugar
3
tablespoon
rice vinegar
1
tablespoon
fish sauce
1
tablespoon
sesame oil
1
tablespoon
gochugaru
Korean red chilli pepper flakes
1
onion
finely sliced
Instructions
Put the sliced cucumbers in a bowl and mix in the salt. Leave for 30 minutes.
350 g mini cucumbers,
1 teaspoon salt
Rinse and dry the cucumber slices.
Mix together all the other ingredients. Then stir in the cucumber and onion.
1 garlic clove,
1 teaspoon ginger puree,
1 teaspoon sugar,
3 tablespoon rice vinegar,
1 tablespoon fish sauce,
1 tablespoon sesame oil,
1 onion,
1 tablespoon gochugaru
Put in the fridge to rest for a couple of hours for the flavours to soak into the cucumber.
Notes
Nutritional information is approximate and a guideline only.
Nutrition
Calories:
45
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
647
mg
|
Potassium:
143
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
438
IU
|
Vitamin C:
3
mg
|
Calcium:
20
mg
|
Iron:
1
mg