Whole30 Cucumber Kimchi
Elevate your healthy eating game with this tangy and spicy Whole30 Cucumber Kimchi recipe! A fresh twist on traditional fermented flavors, this gut-friendly dish combines crisp cucumber slices with bold aromatics like garlic, ginger, and scallions, paired perfectly with Whole30-compliant fish sauce. Naturally fermented for a boost of probiotics, this quick and easy kimchi comes together in just 20 minutes of prep time, with no cooking required. Perfect as a zesty side dish or a flavorful topping, it’s gluten-free, grain-free, sugar-free, and completely Whole30-approved. Whether you're looking to spice up your meal plan or explore homemade fermentation, this cucumber kimchi is your go-to recipe for bold, wholesome flavor.
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Recipe Information
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
Instructions
Wash and slice the cucumbers into approximately 1/4-inch thick rounds.
In a large mixing bowl, dissolve the sea salt in the water to create a brine.
Add the sliced cucumbers to the brine, ensuring they're fully submerged. Let sit at room temperature for 1-2 hours.
Meanwhile, peel and finely mince the garlic and ginger.
Trim and cut the scallions into 1-inch pieces.
After the cucumber brining time, drain the cucumbers and rinse them briefly with fresh water. Drain again thoroughly.
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.
Add the drained cucumbers to the spice paste, tossing until all cucumber slices are well coated by the mixture.
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.
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.
Once fully fermented, store the cucumber kimchi in the refrigerator and consume within 1-2 weeks.
Nutrition Facts
Calories |
205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16710 mg | 727% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 15.2 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1480 mg | 32% | |
*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.
