Heart-Healthy Cucumber Kimchi
Elevate your side dishes with this vibrant and tangy Heart-Healthy Cucumber Kimchi, a refreshing spin on traditional kimchi that's brimming with bold flavors and wholesome ingredients. Featuring crunchy English cucumbers and carrots mingled with scallions, garlic, ginger, and a perfectly balanced mix of red chili flakes, fish sauce, and low-sodium soy sauce, this recipe is designed to be lighter on sodium without compromising the signature spicy, umami-packed kick kimchi lovers adore. With a quick 1-hour preparation time and no cooking required, this recipe is ideal for those seeking a nutrient-packed, gut-healthy dish that’s both easy to make and delicious to savor. Whether enjoyed as a tangy topping for grain bowls or served alongside grilled proteins, this cucumber kimchi is the perfect addition to any heart-smart meal plan.
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Recipe Information
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
Instructions
1. Wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds. Place the cucumber slices in a large bowl.
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.
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.
4. Peel the carrot and julienne it into thin strips.
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.
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.
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.
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.
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.
10. Store any leftovers in the refrigerator and consume within 1 week for the best taste and texture.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8796 mg | 382% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 17.7 g | ||
| Protein | 11.7 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1631 mg | 35% | |
*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.
