Cucumber Kimchee
Created by lazyme on May 20, 2019
- Servings: 4
- Prep Time: 15m
- Cook Time: 10m
- Recipe #32167
Ingredients
- 4 cups vinegar (rice wine vinegar)
- 1/4 cup sugar
- 1 tablespoon salt
- 2 cucumbers (English cucumbers, hothouse, 1/8-inch half-moon slices)
- 2 onions, sliced (large red onions, 1/8-inch slices)
- 1/2 cup garlic (sliced)
- 1/4 cup chili flakes (Korean chile flakes, gocho-karu)
- 4 Thai chiles (Thai bird chiles, halved, seeded)
- 1 cup green onions (sliced in 1/2-inch pieces)
How to Make
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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.
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Step 2: Store in a glass jar with a loosened lid at room temperature to ferment slightly.
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Step 3: After 2 days at room temperature, store in refrigerator.
Nutritional Facts
- 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