Sugar-Free Cucumber Kimchi
Discover the tangy, vibrant flavors of Sugar-Free Cucumber Kimchi, a bright and refreshing twist on traditional kimchi that's perfect for health-conscious eaters. This quick, no-cook recipe highlights the crispness of English cucumbers, enhanced with bold Korean spices like gochugaru and the umami-rich depth of fish sauce. Without added sugar, this naturally fermented side dish relies on rice vinegar and fresh garlic and ginger to pack a punch. Ready in just 30 minutes of prep, it’s an ideal low-carb addition to any meal. Whether served alongside rice bowls, grilled meats, or as a crunchy snack, Sugar-Free Cucumber Kimchi is the flavorful, probiotic-rich companion your palate has been waiting for. Embrace this easy recipe for homemade kimchi that’s as simple to make as it is delicious!
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Recipe Information
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
Instructions
Slice the cucumbers into approximately 1/4-inch thick rounds.
In a large bowl, combine the cucumber slices with sea salt. Toss well to ensure all cucumber slices are evenly coated.
Allow the cucumbers to sit for 15 minutes to draw out excess water. During this time, stir occasionally.
Rinse the cucumbers under cold running water to remove excess salt, then drain and pat dry with paper towels.
In a separate bowl, finely mince the garlic and ginger. Trim and chop the green onions into thin rounds.
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.
Pour in the water, and gently mix again to distribute the seasoning and enhance the fermentation process.
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.
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.
Before serving, taste the kimchi to check for flavor development. It is now ready to serve alongside your favorite dishes!
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16504 mg | 718% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 19.1 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 237 mg | 18% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1779 mg | 38% | |
*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.
