Chinese-Korean Cucumber Kimchi

admin 24/04/20 Recipes


10 servings

Prep Time


Cook Time



5: cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks

1/2 cup: sea salt


1/2 cup: white sugar

1/2 cup: white vinegar

1 cup: water

2 tablespoons: chili bean sauce (toban djan)

1 tablespoon: hot chili oil

2 (4 inch): fresh hot red chile peppers, sliced

1 small: onion, sliced

5 cloves: garlic, sliced and crushed


Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.

While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.

Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.


Calories: 80 kcal

Carbohydrates: 17.4 g

Cholesterol: 0 mg

Fat: 1.3 g

Fiber: 0.9 g

Protein: 1.8 g

Sodium: 4415 mg

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