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20 minute dinner recipes

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Quick Cucumber Kimchi

http://www.eatingwell.com/recipes/quick_cucumber_kimchi.html

From EatingWell:  July/August 2010

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea’s national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Makes 6 servings, 1/4 cup each | Active Time: 30 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes.
  2. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl (see Tip).
  3. Drain the cucumbers (discard the liquid). Stir the cucumbers into the vinegar mixture Cover and refrigerate for 12 to 24 hours before serving.

Nutrition

Per 1/4-cup serving : 28 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 10 g Protein; 0 g Fiber; 281 mg Sodium; 74 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable

Tips & Notes