Tested till perfect Korean Cucumber Kimchi

Korean Cucumber Kimchi

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.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: April 2011

  • rating starrating starrating starrating starrating star
  • Portion size 2 cups


  • 4 4curly Korean cucumbersKorean cucumbers or mini cucumbers, (12 oz/340 g total)
  • 2 tsp 2tspgranulated sugar
  • 2 tsp 2tspKorean coarse red pepper powderKorean coarse red pepper powder
  • 2 tsp 2tsprice vinegar or white vinegar
  • 1 tsp 1tspKorean fine sea saltKorean fine sea salt
  • 1 tsp 1tspminced garlic
  • 1 tsp 1tsptoasted sesame seeds, crushed
  • 1/2 tsp 1/2tspminced fresh ginger
  • 1/2 cup 1/2cupdiagonally thinly sliced green oniongreen onions
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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.

Nutritional Information Per 1/4 cup: about

cal 17 pro 1g total fat 0 sat. fat 0
carb 4g fibre 1g chol 0mg sodium 288mg
potassium 93mg

% RDI:

calcium 1 iron 2 vit A 3 vit C 5
folate 4
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