Cucumber Kimchi Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fermented cucumber condiment with garlic, ginger, and miso that's briny and pickled rather than traditional kimchi. Full of probiotics and ready in 3-5 days with minimal hands-on time.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 2 pounds cucumbers, sliced 1/2-inch thick (Turkish or English) see notes
- 3 tablespoons fine sea salt
- 9 cups water to cover (or see notes for ratio, if you need more)
- 1-4 tablespoons dried chiles (Korean Chili Flakes called “Gochugaru” or Korean Chili Paste “Gochujang“ or dried Arbol chilies, fresh chilies, or even Garlic Chili Paste)
- 6-10 garlic cloves
- 3 tablespoons fresh ginger
- 1 tablespoon miso, fish sauce, or soy sauce
- 1 shallot or 1/4 red onion
- 1-2 teaspoon sugar or honey
At a glance
PER SERVING · TIME 4340M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 4452mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 447mg
- Calcium
- 66mg
- Iron
- 0.89mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 4452MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.