Quick Cucumber Kimchi Recipe

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Ingredients:

Serving

2 pickling cucumbers
1 tsp kosher salt
2 garlic cloves, finely chopped
2 scallions, white and light green parts only, peeled and finely chopped
2 tbsp rice vinegar
1 tbsp korean chili powder (see note )
2 tsp sugar
1/2 tsp fish oil

Directions:

Use a non reactive bowl or pan for this recipe. Stainless steel, enamel coated or glass is necessary when making this recipe.
Cut cucumbers in half lengthwise and then crosswise in 1/8 inch thick half moons.
Place in a medium bowl and mix thoroughly with the salt.
Let stand at room temperature for 1/2 hour.
Meanwhile combine garlic, scallions, vinegar, chile powder, sugar and fish sauce in a medium non reactive bowl.
Drain the cucumbers and discard liquid.
Stir the cucumbers into the vinegar mixture.
Cover and refrigerate 12 to 24 hours before serving.
Can be refrigerated for up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	19.1 Kcal (80 kJ)
Calories from fat	4.16 Kcal
		% Daily Value*
Total Fat	0.46g	1%
Cholesterol	1.82mg	1%
Sodium	366.03mg	15%
Potassium	69.23mg	1%
Total Carbs	3.16g	1%
Sugars	1.5g	6%
Dietary Fiber	0.58g	2%
Protein	0.69g	1%
Vitamin C	2.4mg	4%
Iron	0.1mg	0%
Calcium	11.9mg	1%

Amount Per 100 g
Calories	35.89 Kcal (150 kJ)
Calories from fat	7.81 Kcal
		% Daily Value*
Total Fat	0.87g	1%
Cholesterol	3.42mg	1%
Sodium	687.66mg	15%
Potassium	130.07mg	1%
Total Carbs	5.94g	1%
Sugars	2.82g	6%
Dietary Fiber	1.09g	2%
Protein	1.3g	1%
Vitamin C	4.5mg	4%
Iron	0.1mg	0%
Calcium	22.4mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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