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Quick Cucumber Kimchi

Quick Cucumber Kimchi
This Recipe Is:

WebMD Recipe from EatingWell.com

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea’s national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Ingredients
Prep: 30 minutes | Total Time: 40 minutes
  • pickling cucumbers, or other small cucumbers (about 8 ounces)
  • 1 teaspoon
    kosher salt
  • 2 cloves
    garlic, finely chopped
  • scallions, white and light green parts only, finely chopped
  • 1 1/4-inch piece
    fresh ginger, peeled and finely chopped
  • 2 tablespoons
    rice vinegar
  • 1 tablespoon
    Korean chile powder, (see Note)
  • 2 teaspoons
    sugar
  • 1/2 teaspoon
    fish sauce, (see Note)
Instructions
  1. Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
  2. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
  3. Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.

 

Tip

Notes: Korean chile powder (gochugaru, gochugalu or Korean “crushed red pepper”) is made from thin red peppers that are sun-dried on woven mats or strung together and hung from the eaves of thatch-roofed houses throughout the countryside. Find it in Korean or Asian markets or online from koamart.com. Store, airtight, in the refrigerator or freezer indefinitely. 

Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian-food section of large supermarkets and in Asian specialty markets. We use Thai Kitchen fish sauce, lower in sodium than other brands (1,190 mg per tablespoon), in our recipe testing and nutritional analyses. 

Tip: A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.

Nutritional Information

Makes: 6 servings, 1/4 cup each
  • Calories28
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 mg
  • Carbohydrates7 g
    • Dietary fiber0 g
  • Protein10 g
  • Sodium281 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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