Quick and Easy Cucumber Kimchi

This easy cucumber kimchi is really quick and simple to make. It can be ready to eat in just a couple of hours and is perfect as a vibrant accompaniment to stir fries, rice or meat dishes.

Course Accompaniment, Side Dish

Cuisine Korean

Prep Time 10

Resting time 2

Total Time 2 10

Servings

Calories 45kcal

Author Corina Blum

Ingredients

350 g mini cucumbers sliced
1 teaspoon salt
1 garlic clove crushed
1 teaspoon ginger puree or grated root ginger
1 teaspoon sugar
3 tablespoon rice vinegar
1 tablespoon fish sauce
1 tablespoon sesame oil
1 tablespoon gochugaru Korean red chilli pepper flakes
1 onion finely sliced

Instructions

Put the sliced cucumbers in a bowl and mix in the salt. Leave for 30 minutes.
350 g mini cucumbers, 1 teaspoon salt
Rinse and dry the cucumber slices.
Mix together all the other ingredients. Then stir in the cucumber and onion.
1 garlic clove, 1 teaspoon ginger puree, 1 teaspoon sugar, 3 tablespoon rice vinegar, 1 tablespoon fish sauce, 1 tablespoon sesame oil, 1 onion, 1 tablespoon gochugaru
Put in the fridge to rest for a couple of hours for the flavours to soak into the cucumber.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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