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Quick Cucumber Kimchi

  • 6servings
  • 750minutes
  • 28calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 (about 8 ounces) pickling cucumbers or other small cucumbers

  2. 1 teaspoon(s) kosher salt

  3. 2 clove(s) garlic , finely chopped 2 scallions , white and light green parts only, finely chopped 1 piece(s) (4-inch) fresh ginger , peeled and finely chopped 2 tablespoon(s) rice vinegar

  4. 1 tablespoon(s) Korean chile powder (see Note)

  5. 2 teaspoon(s) sugar

  6. 1/2 teaspoon(s) fish sauce (see Note)

Instructions Jump to Ingredients ↑

  1. Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.

  2. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar, and fish sauce in a medium nonreactive bowl (see Tip).

  3. Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.

  4. Exchanges: 1 vegetable. Carbohydrate Servings: 1/2.

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