Description
A refreshing twist on traditional kimchi, this Salt & Vinegar Cucumber Kimchi combines the tangy flavors of vinegar with the crunch of cucumbers.
Ingredients
Scale
- 4 cups cucumbers, sliced
- 1 cup rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- 2 tablespoons salt
- 1 tablespoon red pepper flakes
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Instructions
- In a large bowl, combine the sliced cucumbers with salt and let them sit for 30 minutes to draw out moisture.
- In a separate bowl, whisk together rice vinegar, water, sugar, red pepper flakes, garlic, and ginger until the sugar dissolves.
- Rinse the cucumbers under cold water and drain well.
- Add the cucumbers to the vinegar mixture and stir to combine.
- Transfer the mixture to a jar and refrigerate for at least 2 hours before serving.
Notes
- For a spicier version, increase the amount of red pepper flakes.
- This kimchi can be stored in the refrigerator for up to a week.
- Serve as a side dish or topping for rice and other dishes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: Korean
Nutrition
- Serving Size: 1/2 cup
- Calories: 50
- Sugar: 5g
- Sodium: 600mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Salt & Vinegar Cucumber Kimchi, Kimchi, Cucumber, Pickled Vegetables