Healthy Recipes Healthy Regional Recipes Healthy Asian Recipes Healthy Korean Recipes Quick Cucumber Kimchi 4.3 (12) 10 Reviews This cucumber kimchi recipe gets its flavor from garlic, fish sauce and a hint of Korean chile powder. Make this side dish ahead of time to let the flavors absorb into the cucumbers. By Jamie Purviance Updated on April 18, 2024 Tested by Learn more about our food philosophy and nutrition parameters." tabindex="0" data-inline-tooltip="true"> EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Rate PRINT Share Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 6 Yield: 6 servings, 1/4 cup each Nutrition Profile: Low-Carb Diabetes-Appropriate Dairy-Free Low-Sodium Low Added Sugar Low-Fat Heart-Healthy Gluten-Free Low-Calorie Jump to Nutrition Facts How to Make Quick Cucumber Kimchi This cucumber kimchi is quick and easy to make. It's marinated for at least 12 to 24 hours before serving, but you can refrigerate it for up to 1 week. Here's how to make it: Salt the Cucumbers We start by mixing sliced cucumbers with salt in a bowl and allowing it to sit for 30 minutes. This step seasons the cucumbers while also drawing out excess moisture. Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey Combine the Ingredients Meanwhile, we combine the garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a nonreactive bowl. A nonreactive bowl is necessary when using acidic ingredients like vinegar. You can use stainless steel, enamel-coated or glass. Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey Finish the Dish The last step is to drain the cucumbers and stir them into the vinegar mixture. Draining the excess moisture from the cucumbers allows them to absorb the flavors of the marinade. Cover and refrigerate for 12 to 24 hours before serving. We like to refrigerate the cucumber kimchi in a glass Mason jar with a lid, but you can use any airtight nonreactive container. Additional reporting by Jan Valdez Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey Ingredients 2 pickling cucumbers or other small cucumbers (about 8 ounces) 1 teaspoon kosher salt 2 cloves garlic, finely chopped 2 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 ½ teaspoon fish sauce (see Note) Directions 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. Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl. Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving. Photographer: Fred Hardy, Food Stylist: Margaret Monroe Dickey Note Korean chile powder (gochugaru or Korean "crushed red pepper") is made from thin red peppers that are sun-dried and crushed into a powder. Find it in Korean or Asian markets or online. Store airtight, in the refrigerator or freezer indefinitely. Fish sauce is a condiment made from salted, fermented fish. Find it in the Asian food section of large supermarkets and in Asian markets. To make ahead Cover and refrigerate for up to 1 week. Originally appeared: EatingWell Magazine, July/August 2010 Rate It Print Nutrition Facts (per serving) 8 Calories 0g Fat 2g Carbs 0g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1/4 cup Calories 8 % Daily Value * Total Carbohydrate 2g 1% Dietary Fiber 0g 1% Total Sugars 1g Added Sugars 1g 2% Protein 0g 1% Total Fat 0g 0% Vitamin A 96IU 2% Vitamin C 1mg 1% Folate 3mcg 1% Sodium 64mg 3% Calcium 7mg 1% Iron 0mg 1% Magnesium 5mg 1% Potassium 61mg 1% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved