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Easy Korean Cucumber Kimchi

 
Easy Korean Cucumber Kimchi
15

Making your own kimchi at home is totally easy, and the best of all is that you can adjust the seasonings to your own taste. Serve it with any your favorite Korean or other dishes.

Yield

16

servings

Prep

30

min

Cook

0

min

Ready

1

days

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

2 large english cucumber
sliced into half-moon, about 1/2-inch thick
*
3 tablespoons kosher salt
3 cups water
1 apples
peeled and cut into matchsticks
1 carrots
peeled and cut into matchsticks
1 onions
thinly sliced
1 bunch scallions, spring or green onions
cut into 2-inch pieces, or Asian chives
*
Spice paste:
1 small onions
diced
8 cloves garlic
1 tablespoon ginger
peeled and minced
¼ apples, red delicious
or fuji, gala
*
¼ cup rice, cooked
¼ cup water
¼ cup chili pepper flakes
korean style, up to 1/3 cup
*
1 tablespoon honey
or sugar

Directions

In a large saucepan, add water, salt and bring to a rolling boil.

Meanwhile cut each log of cucumber into a cross from the top all the way to about ½-inch of the bottom, which means do not cut the log all the way through.

Add all the cucumber slices into a large bowl. Pour the salted boiling water to cover the cucumbers in the bowl, and allow to sit for 1 hour.

Meanwhile make the spice paste or marinade:

Add onion, garlic, ginger, apple, rice and water in a food processor or a blender. Purée until smooth.

Transfer the purée into a bowl and stir in the chili flakes and honey until well mixed. Let it sit for about 20 minutes.

In a large mixing bowl, add apple, sliced onions and scallions, pour the spice paste over, toss and massage until mixture is well combined. Set aside.

To make the cucumber kimchi:

After 1 hour, drain the cucumbers and rinse with cold and running water twice/ Drain well and pat dry with paper towels.

In mixing bowl, add cucumber slices and seasoning mixture that has sit for about 20 minutes to taste.

Put on a rubber glove, and massage cucumbers with seasoning mixture until well combined. Place cucumber kimchi into a jar, then well seal it.

Allow to sit at the room temperature for 1 day. Store in the refrigerator for up to months.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 83g (2.9 oz)
Amount per Serving
Calories 230% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1314mg 55%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 13% Vitamin C 5%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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