Quick Cucumber Kimchi
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- Level
- very easy
- Marinate Time
- 20 mins
- Prep Time
- 5 mins
- Total Time
- 30 mins
- Makes
- 4 cups (1 L)
Ingredients
- 6
- Compliments Mini Seedless Cucumbers or 1 English cucumber
- 1/4 tsp
- salt
- 1 mL
- 3
- cloves garlic, minced
- 2
- green onions, finely chopped
- 1 tbsp
- packed brown sugar
- 15 mL
- 1 tbsp
- sesame oil
- 15 mL
- 2 tsp
- reduced sodium soy sauce
- 10 mL
- 3/4 tsp
- paprika
- 4 mL
- 1/4 tsp
- cayenne pepper (optional)
- 1 mL
- 1 tbsp
- toasted sesame seeds
- 15 mL
Directions
Step 1
Slice mini cucumbers diagonally into 1/4-in. (5-mm) thick slices (or cut English cucumber in half lengthwise, scoop out seeds, cut into diagonal slices). Place slices in colander, sprinkle with salt, toss to coat. Let stand 10 min. or until liquid is released.
Step 2
Transfer cucumber slices into bowl. Add garlic, green onions, brown sugar, sesame oil, soy sauce, paprika and cayenne (if using). Toss to coat. Let stand 10 min. (Make ahead: Cover and refrigerate up to 3 days.) Sprinkle with sesame seeds before serving.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 45
- Fat:
- 2 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Protein:
- 1 g
- Sodium:
- 120 mg
