Description
A refreshing and tangy cucumber kimchi that pairs perfectly with various dishes.
Ingredients
Scale
- 4 Persian cucumbers
- 1/2 tbsp salt
- 1/2 medium carrot, julienned
- 1 stalk green onion, minced
- 2 tsp minced garlic
- 1.5 tbsp gochugaru
- 3 tbsp rice vinegar
- 1 tbsp fish sauce
- 2.5 tsp sugar
- 1 tsp sesame oil
- 1/2 tbsp sesame seeds
Instructions
- Slice your cucumbers into 1/2-inch thick medallions.
- Place them in a mixing bowl and sprinkle with salt.
- Let them sit for at least 15 minutes.
- Julienne the carrot, mince the green onion, and garlic.
- Drain the excess water from the cucumbers.
- Combine cucumbers with carrots, green onions, garlic, gochugaru, rice vinegar, fish sauce, sugar, sesame oil, and sesame seeds in a bowl.
- Mix well to coat all pieces.
- Taste to adjust seasoning as needed.
- Serve immediately or let it sit for a couple of hours.
Notes
This kimchi tastes even better after a day or two in the fridge as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 55
- Sugar: 3g
- Sodium: 600mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: kimchi, cucumber, Korean, side dish, fermented, vegetarian