Sugar-Free Cucumber Kimchi
Brighten up your meals with a refreshing twist on a Korean classic—Sugar-Free Cucumber Kimchi! This quick and easy recipe swaps out sugar for all-natural flavor, showcasing crisp English cucumbers infused with bold spices like gochugaru, garlic, and ginger. A splash of rice vinegar and fish sauce adds tangy depth, while a simple salt cure keeps the cucumbers irresistibly crunchy. Ready in just 30 minutes of prep, this sugar-free version of cucumber kimchi is perfect for health-conscious foodies and kimchi lovers alike. Whether you serve it as a vibrant side dish, a zesty topping for rice bowls, or a flavorful snack, this recipe is your go-to for guilt-free fermentation at its finest.
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Ingredients
- 2 large English cucumbers
- 2 tablespoons Sea salt
- 2 tablespoons Gochugaru (Korean red pepper powder)
- 4 cloves Garlic
- 1 tablespoon Ginger
- 4 stalks Green onions
- 2 tablespoons Fish sauce
- 2 tablespoons Rice vinegar
- 1 cup Water
Directions
Step 1
Slice the cucumbers into approximately 1/4-inch thick rounds.
Step 2
In a large bowl, combine the cucumber slices with sea salt. Toss well to ensure all cucumber slices are evenly coated.
Step 3
Allow the cucumbers to sit for 15 minutes to draw out excess water. During this time, stir occasionally.
Step 4
Rinse the cucumbers under cold running water to remove excess salt, then drain and pat dry with paper towels.
Step 5
In a separate bowl, finely mince the garlic and ginger. Trim and chop the green onions into thin rounds.
Step 6
Add the gochugaru, minced garlic, minced ginger, chopped green onions, fish sauce, and rice vinegar to the drained cucumbers. Mix until cucumbers are evenly coated with the seasoning mixture.
Step 7
Pour in the water, and gently mix again to distribute the seasoning and enhance the fermentation process.
Step 8
Transfer the cucumber kimchi into a clean, airtight container, pressing down firmly to remove air bubbles and ensure the cucumbers are submerged in the liquid.
Step 9
Seal the container and store the kimchi at room temperature for 24 hours to start fermentation. After 24 hours, transfer the kimchi to the refrigerator for an additional 3 to 5 days to develop flavor.
Step 10
Before serving, taste the kimchi to check for flavor development. It is now ready to serve alongside your favorite dishes!
Nutrition Facts
| Serving size | (1224.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 220.4 |
| Total Fat 3.3g | 0% |
| Saturated Fat 0.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16503.6mg | 0% |
| Total Carbohydrate 48.4g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 19.1g | |
| Protein 11.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 237.0mg | 0% |
| Iron 4.4mg | 0% |
| Potassium 1779.4mg | 0% |
Source of Calories