Korean Cucumber Kimchi

Author: Canadian Living

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.

  • Portion size 2 servings

Ingredients

  • 4 Korean cucumbers (12 oz/340 g total)
  • 4 mini cucumbers (12 oz/340 g total)
  • 2 teaspoons granulated sugar
  • 2 teaspoons Korean coarse red pepper powder
  • 2 teaspoons rice vinegar
  • 2 teaspoons white vinegar
  • 1 teaspoon Korean fine sea salt
  • 1 teaspoon minced garlic
  • 1 teaspoon toasted sesame seeds crushed
  • 1/2 teaspoon minced fresh ginger
  • 1/2 cup diagonally thinly sliced green onion

Method

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 facts Per 1/4 cup: about

  • Sodium 288 mg
  • Protein 1 g
  • Calories 17.0
  • Total fat trace
  • Potassium 93 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Korean Cucumber Kimchi

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