Korean Cucumber Kimchi
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This recipe makes 8 1/4 cup servings
Nutritional Info |
|
|---|---|
| Per 1/4 cup: about | - |
| cal | 1717 cal |
| pro | 1 g1g pro |
| total fat | 00 total fat |
| sat. fat | 00 sat. fat |
| carb | 4 g4g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 288 mg288mg sodium |
| potassium | 93 mg93mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 22 iron |
| vit A | 33 vit A |
| vit C | 55 vit C |
| folate | 44 folate |
Korean coarse red pepper powder provides not only flavour but also vibrant colour. If you substitute hot pepper flakes for the Korean powder, add 1-1/4 tsp more sea salt and 2-1/2 tsp more vinegar.
Ingredients
- 4 curly Korean cucumbers , (12 oz/340 g total)4 curly Korean cucumbers or mini cucumbers, (12 oz/340 g total)
- 2 tsp granulated sugar 2 tsp granulated sugar
- 2 tsp Korean coarse red pepper powder 2 tsp Korean coarse red pepper powder
- 2 tsp rice vinegar 2 tsp rice vinegar or white vinegar
- 1 tsp Korean fine sea salt 1 tsp Korean fine sea salt
- 1 tsp minced garlic 1 tsp minced garlic
- 1 tsp toasted sesame seeds , crushed1 tsp toasted sesame seeds, crushed
- 1/2 tsp minced fresh ginger 1/2 tsp minced fresh ginger
- 1/2 cup diagonally thinly sliced green onions 1/2 cup diagonally thinly sliced green onions
Preparation
Diagonally cut cucumbers into 1/4-inch (5 mm) thick slices.
In bowl, combine cucumbers, sugar, red pepper powder, vinegar, salt, garlic, sesame seeds and ginger; mix well. Stir in green onions.
Refrigerate in airtight container for up to 4 days.
In bowl, combine cucumbers, sugar, red pepper powder, vinegar, salt, garlic, sesame seeds and ginger; mix well. Stir in green onions.
Refrigerate in airtight container for up to 4 days.
Source : Canadian Living Magazine: April 2011
- Keywords : Spring; Korean; Sides; Cucumbers; Garlic; Sesame seeds; Ginger; Green onions; Refrigerate/Chill; 100 calories;
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