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Kimchi is usually made of salted, fermented cabbage or Korean radish. The method used here is actually a quick pickle that boasts all the same bold flavors.

Source: Midwest Living

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Credit: Brie Passano

Recipe Summary

hands-on:
20 mins
total:
12 hrs 50 mins
Servings:
6
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim cucumbers then quarter them lengthwise and cut into 2-inch pieces. Place pieces in a colander and toss with salt; let stand in sink 30 minutes.

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  • In a medium bowl, combine gochugaru, garlic, fish sauce, sugar and ginger. Stir unrinsed cucumbers into gochugaru mixture. Stir in carrot and green onions. Cover and let stand at room temperature 12 to 18 hours, stirring occasionally. Chill before serving.

*SHOPPING TIP

Gochugaru is a Korean chili powder. It gives kimchi its distinctive red hue, smoky-fruity flavor and mild heat. Look for it in Asian markets and online.

Nutrition Facts

47 calories; carbohydrates 7g; insoluble fiber 1g; sugars 4g; protein 1g; vitamin a 1780.9IU; vitamin c 11.8mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 14.7mcg; sodium 526mg; potassium 195mg; calcium 25mg; iron 0.5mg.
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