Heart-Healthy Cucumber Kimchi
Transform your meals with this vibrant and tangy Heart-Healthy Cucumber Kimchi, a modern twist on a Korean culinary classic designed to nourish your body and delight your taste buds. This quick, no-cook recipe combines crisp English cucumbers and julienned carrots with a bold, umami-rich seasoning blend of garlic, ginger, fish sauce, low-sodium soy sauce, and sesame oil. Enhanced with a touch of red chili flakes for subtle heat and balanced with rice vinegar for brightness, this variation is lower in sodium but packed with flavor—perfect for heart-conscious eaters. Best of all, it’s ready to enjoy in just an hour or can be refrigerated to develop deeper flavors over 2-3 days. Serve this refreshing, probiotic-packed side dish alongside rice bowls, grilled proteins, or enjoy it as a zesty snack.
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Ingredients
- 2 large English cucumbers
- 1 tablespoon Sea salt
- 4 stalks Scallions
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 teaspoon Red chili flakes
- 1 tablespoon Fish sauce
- 1 tablespoon Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Rice vinegar
- 1 medium Carrot
Directions
Step 1
1. Wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds. Place the cucumber slices in a large bowl.
Step 2
2. Sprinkle the cucumber slices with 1 tablespoon of sea salt and toss to evenly coat. Let them sit for 30 minutes, stirring occasionally, to help draw out excess moisture.
Step 3
3. While the cucumbers are resting, prepare the additional ingredients. Slice the scallions into thin rounds, mince the garlic cloves, and finely grate the ginger.
Step 4
4. Peel the carrot and julienne it into thin strips.
Step 5
5. Once the cucumbers have released some of their water and began to soften, rinse them thoroughly under cold water to remove excess salt. Drain well and gently pat dry with a clean towel or paper towel.
Step 6
6. In a mixing bowl, combine the scallions, garlic, ginger, red chili flakes, fish sauce, low-sodium soy sauce, sesame oil, and rice vinegar. Stir to blend the flavors together.
Step 7
7. Add the drained cucumbers and julienned carrot to the bowl with the spicy seasoning mixture. Toss everything together until the vegetables are well coated.
Step 8
8. Transfer the cucumber kimchi to a clean, airtight glass container or jar. Ensure the vegetables are fully immersed in the liquid to properly ferment.
Step 9
9. Allow the cucumber kimchi to sit at room temperature for at least 1 hour before serving to let flavors meld. For a more developed flavor, let it ferment for 2-3 days in the refrigerator.
Step 10
10. Store any leftovers in the refrigerator and consume within 1 week for the best taste and texture.
Nutrition Facts
| Serving size | (1032.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 326.0 |
| Total Fat 16.1g | 0% |
| Saturated Fat 2.3g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 0mg | 0% |
| Sodium 8795.5mg | 0% |
| Total Carbohydrate 46.0g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 17.7g | |
| Protein 11.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 214.3mg | 0% |
| Iron 4.2mg | 0% |
| Potassium 1631.0mg | 0% |
Source of Calories