Name: Cucumber Kimchi
Prep time: 10 min
Cook time: 60 min
Ingredients: 3 large cucumbers (halved and seeds removed); 1 Tbsp. salt; 2 Tbsp. sesame oil; 1/2 white onion (thinly sliced); 2 Tbsp. gochugaru; 1 Tbsp. garlic (minced); 2 tsp. ginger (peeled and minced); 2 tsp. organic cane sugar

Cucumber kimchi is a crisp, refreshing twist on the classic Korean side dish. Made with crunchy cucumbers and a bold blend of gochugaru, garlic, ginger and a hint of sweetness, it delivers a perfect balance of spicy, tangy and savory flavors. Unlike traditional kimchi, this version comes together quickly without the need for long fermentation—making it an easy, irresistible addition to noodles, rice or even as a zesty snack on its own.

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Cucumber Kimchi

Prep Time 10 minutes

Cook Time 1 hour

Servings 4

Calories 134 kcal

Ingredients

3 large cucumbers halved and seeds removed
1 Tbsp. salt
2 Tbsp. sesame oil
1/2 white onion thinly sliced
2 Tbsp. gochugaru
1 Tbsp. garlic minced
2 tsp. ginger peeled and minced
2 tsp. organic cane sugar

Instructions

In colander, add chopped cucumber and salt, mix and set aside for 20 minutes. Rinse well.
In large mixing bowl, combine all ingredients and stir until well-mixed.
Set bowl aside for 1 hour, covered, stirring occasionally.
Serve and enjoy