Whole30 Cucumber Kimchi

Bright, zesty, and perfectly tangy, Whole30 Cucumber Kimchi is a fresh take on traditional fermented vegetables that's as easy to make as it is irresistible. This recipe swaps cabbage for crisp cucumber slices, brined to perfection and infused with bold flavors from garlic, ginger, scallions, and red pepper flakes. Enhanced with apple cider vinegar and Whole30-compliant fish sauce, it's a paleo-friendly, gut-healthy side dish perfect for spicing up any meal. With just 20 minutes of prep and a quick fermentation period, this cucumber kimchi brings vibrant heat and crunch to your table, making it an ideal companion for grilled proteins, stir-fries, or a light salad topper.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 4 medium cucumbers
• 2 tablespoons sea salt
• 4 cups water
• 4 large scallions
• 4 garlic cloves
• 1 inch piece fresh ginger
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon apple cider vinegar
• 2 tablespoons Whole30 compliant fish sauce

Directions

Step 1

Wash and slice the cucumbers into approximately 1/4-inch thick rounds.

Step 2

In a large mixing bowl, dissolve the sea salt in the water to create a brine.

Step 3

Add the sliced cucumbers to the brine, ensuring they're fully submerged. Let sit at room temperature for 1-2 hours.

Step 4

Meanwhile, peel and finely mince the garlic and ginger.

Step 5

Trim and cut the scallions into 1-inch pieces.

Step 6

After the cucumber brining time, drain the cucumbers and rinse them briefly with fresh water. Drain again thoroughly.

Step 7

In a separate large bowl, combine the minced garlic, ginger, scallions, crushed red pepper flakes, apple cider vinegar, and Whole30 compliant fish sauce. Mix to create a paste.

Step 8

Add the drained cucumbers to the spice paste, tossing until all cucumber slices are well coated by the mixture.

Step 9

Transfer the cucumbers to a clean jar or airtight container, pressing down to eliminate air pockets. Leave a little space at the top for the kimchi to expand as it ferments.

Step 10

Seal the jar and leave at room temperature for 24 hours. After this time, taste the kimchi. If it has reached your desired level of fermentation flavor, transfer it to the refrigerator. If stronger flavor is desired, let ferment for an additional 1-2 days before refrigerating.

Step 11

Once fully fermented, store the cucumber kimchi in the refrigerator and consume within 1-2 weeks.

Nutrition Facts

Serving size	(1923.4g)

Amount per serving	% Daily Value*
Calories	205.4

Total Fat 1.4g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 16710.2mg	0%
Total Carbohydrate 41.2g	0%
Dietary Fiber 7.0g	0%
Total Sugars 15.2g
Protein 11.6g	0%

Vitamin D 0IU	0%
Calcium 255.2mg	0%
Iron 3.9mg	0%
Potassium 1480.5mg	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: 5.6%

Protein: 20.7%

Carbs: 73.6%