Quick Cucumber Kimchi

Loaded with gut-friendly bacteria, kimchi is an awesome Korean dish that helps aid in digestion, detoxifies the body, assists in weight and diabetes management, and generally offers a variety of great nutritional benefits.

It’s really no surprise since Kimchi’s essential ingredients are fermented vegetables and garlic which when combined creates a power-house of good nutrients. This recipe will give you a quick and easy option to enjoy Korea’s national dish in no time!

– 2 small cucumbers (8 ounces)
– 1 tsp kosher salt
– 2 garlic cloves, finely chopped
– 2 scallions, white and light green parts only, finely chopped
– 1¼-inch piece fresh ginger, peeled and finely chopped
– 2 tablespoons rice vinegar
– 1 tablespoon chili powder
– 2 teaspoons sugar
– ½ teaspoon fish sauce

1. Cut cucumbers in half lengthwise and then crosswise into ⅛-inch-thick half-moons. Place in a medium bowl and mix with salt. Let stand at room temperature for 30 minutes.

2. In the meantime, combine garlic, scallions, ginger, vinegar, chili powder, sugar and fish sauce in a bowl.

3. Drain cucumbers and stir into the vinegar mixture. Cover and refrigerate for 12 hours before serving.

Note: Your kimchi will be good for up to a week if covered and refrigerated. 


Recipe credit: Eatingwell.com