Cucumber Kimchee

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Cucumber kimchee is a favorite served during the summer months when cucumbers are plentiful. Times do not include time for fermenting."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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