Cucumber Kimchi
- Total Time
- 45 minutes, plus 4 days' sitting
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Ingredients
- 4Kirby cucumbers, ends trimmed, cut in half crosswise
- 1cup plus 1 tablespoon kosher salt
- 1teaspoon sugar
- 3scallions, chopped
- 1small onion, peeled and thinly sliced
- 1carrot, julienned
- 2tablespoons dried, salted shrimp
- 1tablespoon peeled, crushed garlic
- 1teaspoon peeled, crushed fresh ginger
- ½teaspoon hot red chili powder
Nutritional analysis per serving (4 servings)
74 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 3 grams protein; 819 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice each cucumber half as if quartering lengthwise, but leave the last half-inch intact. Rub thoroughly with salt, and add the remainder from the cup to ½ cup water; allow the cucumbers to macerate in the salted water for 30 minutes. Rinse and drain them for 10 minutes.
- Step 2
Mix together well the remaining ingredients, including the tablespoon of salt. Place about 2 tablespoons of stuffing between the "fingers" of each cucumber half. Place the cucumbers in a jar with a tight lid and add the remaining stuffing.
- Step 3
Leave at room temperature for 4 days and serve, reassembling the cucumbers with stuffing as necessary.
Private Notes