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5
from 1 vote
Quick Korean Cucumber Kimchi
Easy and fast, quick Cucumber Kimchi recipe that's ready in just 30 minutes! Super simple and bursting with fantastic flavor.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Condiment, Side Dish
Cuisine:
asian, korean
Keyword:
cucumber kimchi, fermented cucumbers, kimchi
Servings:
10
Calories:
33
kcal
Author:
Kellie
Cost:
$10
Equipment
mixing bowl
Ingredients
2
English Cucumbers
or other cucumber suitable for pickling rinsed
1
cup
shredded carrots
1/2
cup
thinly sliced onion
2
Tbsps
grated red apple or asian pear
2
Tbsp
gochugaru
korean chili flakes
2
cloves
garlic
minced
1
Tbsp
honey or sugar
1
tsp
Korean fish sauce
1/2
tsp
soy sauce
1/2
tsp
sesame oil
1/2
tsp
minced ginger
Instructions
Slice the cucumbers in half lengthwise. Using a spoon, scoop out the seeds. Discard the seeds.
Chop the cucumber into 1/2 inch slices and transfer to a large bowl.
Add the carrots, onion and apple to the bowl with the cucumbers. Toss to combine.
In a medium bowl, whisk together the gochugaru, garlic, honey, fish sauce, soy sauce, sesame oil and ginger.
Pour the sauce over the cucumbers and toss to combine.
Allow the cucumbers to ferment for 30 minutes at room temperature.
Serve alongside your favorite recipes or transfer to an airtight container and refrigerate for up to 30 days.
Notes
To store:
Transfer to an airtight container and refrigerate up to 30 days.
I do not recommend freezing cucumber kimchi.
Nutrition
Calories:
33
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
101
mg
|
Potassium:
172
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
2676
IU
|
Vitamin C:
3
mg
|
Calcium:
22
mg
|
Iron:
1
mg