Cucumber kimchi is a super simple condiment that adds all of the spice and tang of kimchi but only takes about 20 minutes to make ­­­– no fermenting necessary! It's all a matter of taking the water out of the cucumber slices and replacing it with flavor. Once you've accomplished this, can treat it just like any other kimchi and take a nibble whenever you need to refresh your palate or you could use these like pickles, adding them to veggie burgers or "pulled pork" sandwiches. Yum!

Cucumber Kimchi [Vegan]

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Cooking Time

20

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Ingredients

  • 1 English cucumber
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 tablespoon granulated sugar
  • 1 tablespoon Korean red pepper flakes
  • 1 teaspoon sesame seeds
  • 1 teaspoon chopped garlic (optional)
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Preparation

  1. Slice cucumber into thin round discs.
  2. Sprinkle coarse sea salt over cucumbers and let sit for 20 minutes, tossing occasionally.
  3. Thoroughly wring all water from cucumbers by squeezing the slices between two hands.
  4. Rinse under cold water 5-6 times to remove salt.
  5. Mix together kimchi seasoning and combine with cucumbers.
  6. Sprinkle sesame seeds and chopped scallions for garnish. Serve cold.

Notes

Keep kimchi refrigerated for up to 1 week.

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Nutritional Information

Total Calories: 98 | Total Carbs: 19 g | Total Fat: 1 g | Total Protein: 5 g | Total Sodium: 966 g | Total Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.