Prep Time:10 minsCook Time:30 minsTotal Time:40 minsServings:6Yield:6 servings, 1/4 cup eachJump to Nutrition Facts
Prep Time:10 minsCook Time:30 minsTotal Time:40 minsServings:6Yield:6 servings, 1/4 cup each
Prep Time:10 mins
Prep Time:
10 mins
Cook Time:30 mins
Cook Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Yield:6 servings, 1/4 cup each
Yield:
6 servings, 1/4 cup each
Jump to Nutrition Facts
Jump to recipe
Ready to use those cucumbers in the most delicious way? This quickCucumber Kimchiis a refreshing dish that’s perfect on a hot summer day or as a side or starter for heartier main dishes. Traditional Korean kimchi is fermented and can take days to weeks to enjoy. This version is flavored with garlic, fish sauce and a hint of Korean chile powder, providing an intense flavor in a shorter time. Loading up on cucumbers has its health perks, too. Crisp cucumbers are naturally low in calories and provide water to help keep you hydrated. Read on for all the information you need below on how to make this easy cucumber kimchi part of your rotation.
How to Make Cucumber Kimchi
Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey
1. Salt and Toss the Cucumbers
2. Use a Nonreactive Bowl for Making the Dressing
A nonreactive bowl is necessary when using acidic ingredients like vinegar. Acidic foods tend to pick up the metallic flavor from reactive materials like cast iron, aluminum or copper. Good alternative options include stainless steel, enamel-coated or glass.
3. Combine and Refrigerate
You’ll be tempted to enjoy the kimchi right away, but in order to develop flavor, and let that flavor permeate through the cucumbers, it needs time to sit. Place the mixture in a resealable (nonreactive) container and cover with a lid. Refrigerate at least 12 hours before enjoying.
Best Variations to Try
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you, too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2pickling cucumbers or other small cucumbers(about8ounces)1teaspoonkosher salt2clovesgarlic, finely chopped2scallions, white and light green parts only, finely chopped1¼-inch piecefresh ginger, peeled and finely chopped2tablespoonsrice vinegar1tablespoonKorean chile powder (see Note)2teaspoonssugar½teaspoonfish sauce (see Note)
Cook Mode(Keep screen awake)
Ingredients
2pickling cucumbers or other small cucumbers(about8ounces)
1teaspoonkosher salt
2clovesgarlic, finely chopped
2scallions, white and light green parts only, finely chopped
1¼-inch piecefresh ginger, peeled and finely chopped
2tablespoonsrice vinegar
1tablespoonKorean chile powder (see Note)
2teaspoonssugar
½teaspoonfish sauce (see Note)
DirectionsCut 2 cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with 1 teaspoon salt. Let stand at room temperature for about 30 minutes.Photographer: Fred Hardy, Food Stylist: Margaret Monroe DickeyMeanwhile, combine 2 cloves garlic, 2 scallions, 1 1/4-inch piece chopped ginger, 2 tablespoons vinegar, 1 tablespoon chile powder, 2 teaspoons sugar and 1/2 teaspoon fish sauce in a medium nonreactive bowl.Photographer: Fred Hardy, Food Stylist: Margaret Monroe DickeyDrain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.Photographer: Fred Hardy, Food Stylist: Margaret Monroe DickeyFrequently Asked QuestionsGochugaru is made from thin red chile peppers that are sun-dried and crushed into a powder. It provides heat as well as a bit of sweet smokiness to a dish. Find it in Korean or Asian markets or online. Store it airtight in the refrigerator or freezer indefinitely.Fish sauce is a condiment made from salted, fermented fish. It adds the perfect punch of savoriness to this kimchi. Find it in the Asian food section of large supermarkets and in Asian markets.Yes! Cover it and refrigerate for up to 1 week.EatingWell Magazine, July/August 2010
Directions
Cut 2 cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with 1 teaspoon salt. Let stand at room temperature for about 30 minutes.Photographer: Fred Hardy, Food Stylist: Margaret Monroe DickeyMeanwhile, combine 2 cloves garlic, 2 scallions, 1 1/4-inch piece chopped ginger, 2 tablespoons vinegar, 1 tablespoon chile powder, 2 teaspoons sugar and 1/2 teaspoon fish sauce in a medium nonreactive bowl.Photographer: Fred Hardy, Food Stylist: Margaret Monroe DickeyDrain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.Photographer: Fred Hardy, Food Stylist: Margaret Monroe DickeyFrequently Asked QuestionsGochugaru is made from thin red chile peppers that are sun-dried and crushed into a powder. It provides heat as well as a bit of sweet smokiness to a dish. Find it in Korean or Asian markets or online. Store it airtight in the refrigerator or freezer indefinitely.Fish sauce is a condiment made from salted, fermented fish. It adds the perfect punch of savoriness to this kimchi. Find it in the Asian food section of large supermarkets and in Asian markets.Yes! Cover it and refrigerate for up to 1 week.
Cut 2 cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with 1 teaspoon salt. Let stand at room temperature for about 30 minutes.
Meanwhile, combine 2 cloves garlic, 2 scallions, 1 1/4-inch piece chopped ginger, 2 tablespoons vinegar, 1 tablespoon chile powder, 2 teaspoons sugar and 1/2 teaspoon fish sauce in a medium nonreactive bowl.
Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.
Frequently Asked QuestionsGochugaru is made from thin red chile peppers that are sun-dried and crushed into a powder. It provides heat as well as a bit of sweet smokiness to a dish. Find it in Korean or Asian markets or online. Store it airtight in the refrigerator or freezer indefinitely.Fish sauce is a condiment made from salted, fermented fish. It adds the perfect punch of savoriness to this kimchi. Find it in the Asian food section of large supermarkets and in Asian markets.Yes! Cover it and refrigerate for up to 1 week.
Frequently Asked Questions
Gochugaru is made from thin red chile peppers that are sun-dried and crushed into a powder. It provides heat as well as a bit of sweet smokiness to a dish. Find it in Korean or Asian markets or online. Store it airtight in the refrigerator or freezer indefinitely.
Fish sauce is a condiment made from salted, fermented fish. It adds the perfect punch of savoriness to this kimchi. Find it in the Asian food section of large supermarkets and in Asian markets.
Yes! Cover it and refrigerate for up to 1 week.
EatingWell Magazine, July/August 2010
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Nutrition Facts(per serving)8Calories0gFat2gCarbs0gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez,
Linda Frahm,
Sara Haas, RDN, LDN,
andCarrie Myers, M.S.
Carrie Myers, M.S.
