Cucumber Kimchi

Cucumber Kimchi is a refreshing and tangy Korean side dish that makes for a delightful vegetarian breakfast. With its crisp cucumbers and spicy seasoning, it adds a burst of flavor to your morning meal.

Ingredients

• Korean cucumbers - 300 grams
• Salt - 1 teaspoon
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, minced
• Korean red pepper flakes (gochugaru) - 1 tablespoon
• Sugar - 1 teaspoon
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon

Steps

1. Wash the cucumbers thoroughly and cut them into quarters lengthwise, then chop into bite-sized pieces.
2. Sprinkle the salt over the cucumber pieces and toss to coat. Let them sit for 15 minutes to release excess water.
3. In a separate bowl, combine minced garlic, minced ginger, gochugaru, sugar, soy sauce, and sesame oil to create the kimchi paste.
4. After 15 minutes, rinse the cucumbers under cold water to remove excess salt and drain well.
5. Add the drained cucumbers to the kimchi paste and mix well until all pieces are evenly coated.
6. Stir in the chopped green onions and sesame seeds.
7. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.

Nutrition

• Calories: 70
• Protein: 2 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals, particularly vitamin K and potassium.
• Promotes digestive health due to the fermentation process.

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