Cucumber Kimchee
Recipe: #32167
May 20, 2019
Categories: Side Dishes, Cucumber, Onions, Peppers, Korean, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan Vegetarian, Spicy, more
"Cucumber kimchee is a favorite served during the summer months when cucumbers are plentiful. Times do not include time for fermenting."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (429.8 g)
- Calories 167.6
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1808.8 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 2.9 g
- Sugars - 18.7 g
- Protein - 2.6 g
- Calcium - 86.4 mg
- Iron - 0.8 mg
- Vitamin C - 18.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large non-reactive pan, heat the vinegar, sugar and salt. When boiling, add the cucumbers, onions, garlic, chile flake, chiles and scallions. Bring back to a boil, pull off heat and let stand to room temperature.
Step 2
Store in a glass jar with a loosened lid at room temperature to ferment slightly.
Step 3
After 2 days at room temperature, store in refrigerator.
Tips
No special items needed.
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