Low Sodium Cucumber Kimchi

Experience the vibrant flavors of Korean cuisine with this Low Sodium Cucumber Kimchi recipe—a lighter, heart-healthy twist on the traditional classic. Crisp English cucumbers are paired with red bell pepper, carrots, and scallions, creating a medley of bright, refreshing textures. The kimchi paste, made with grated apple, garlic, ginger, gochugaru, rice vinegar, and a touch of honey, delivers a perfect balance of spicy, tangy, and subtly sweet flavors without the need for excessive salt. Finished with a sprinkle of toasted sesame seeds, this quick and easy dish comes together in just 20 minutes and is perfect as a chilled side dish or a flavorful topping for rice bowls and wraps. Enjoy bold, fermented-style flavors with lower sodium content—proof that healthy eating can still make your taste buds sing!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 6

Ingredients

• 2 large English cucumbers
• 0.5 medium Red bell pepper
• 1 medium Carrot
• 4 stalks Scallions
• 3 large Garlic cloves
• 1 piece (1 inch) Ginger
• 2 tablespoons Gochugaru (Korean red pepper flakes)
• 2 tablespoons Rice vinegar
• 1 tablespoon Low sodium soy sauce
• 0.5 medium Apple
• 1 tablespoon Toasted sesame seeds
• 1 teaspoon Honey

Directions

Step 1

1. Wash the cucumbers thoroughly and cut them into 1/4 inch thick slices.

Step 2

2. Julienne the red bell pepper and carrot into thin strips.

Step 3

3. Chop the scallions into 1-inch pieces.

Step 4

4. Peel the garlic cloves and ginger piece, then mince them finely.

Step 5

5. Grate the half apple using a fine grater, set aside.

Step 6

6. In a large mixing bowl, combine the minced garlic, ginger, grated apple, gochugaru, rice vinegar, low sodium soy sauce, and honey. Mix well to create the kimchi paste.

Step 7

7. Add the cucumber slices, red bell pepper strips, carrot strips, and chopped scallions to the mixing bowl.

Step 8

8. Gently toss the vegetables with the kimchi paste until all pieces are well coated.

Step 9

9. Sprinkle the toasted sesame seeds over the mixture and give it a final gentle toss.

Step 10

10. Transfer the cucumber kimchi to an airtight container and let it sit in the refrigerator for at least 2 to 3 hours before serving to allow the flavors to meld.

Step 11

11. Serve chilled as a refreshing side dish. Enjoy!

Nutrition Facts

Serving size	(1176.1g)

Amount per serving	% Daily Value*
Calories	388.9

Total Fat 7.2g	0%
Saturated Fat 1.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 653.6mg	0%
Total Carbohydrate 81.1g	0%
Dietary Fiber 19.2g	0%
Total Sugars 38.9g
Protein 14.6g	0%

Vitamin D 0IU	0%
Calcium 307.1mg	0%
Iron 6.0mg	0%
Potassium 2191.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.5%

Protein: 13.0%

Carbs: 72.5%