Spiralized Cucumber Kimchi
Try this Spiralized Cucumber Kimchi recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
shellfish free
contains pasta
contains honey
dairy free
pescatarian
- 2 garlic cloves minced
- 2 tablespoons rice vinegar
- 1 teaspoon kosher salt
- 1 english seedless cucumber blade a, noodles trimmed
- 2 scallions, white and light green parts only finely chopped
- 1 †piece fresh ginger peeled and minced
- 1 tablespoon korean chile powder (gochugaru)
- 2 teaspoons coconut sugar or honey
- 1/2 teaspoon fish sauce
- Carbohydrate 0.395300000094341 g
- Cholesterol 0 mg
- Fat 0.00505 g
- Fiber 0.0209999990463257 g
- Protein 0.0889 g
- Saturated Fat 0.000905 g
- Serving Size 1 1 Serving (7g)
- Sodium 240.561600000507 mg
- Sugar 0.374300001048015 g
- Trans Fat 0.00152 g
- Calories 3 calories
Add the cucumbers to a medium bowl along with the salt. Let stand for 30 minutes at room temperature.Meanwhile, combine garlic, scallions, ginger, rice vinegar, chile powder, honey and fish sauce in a medium mixing bowl.Drain the cucumbers and add them to the medium bowl with the vinegar mixture. Cover and refrigerate for at least 12 hours before serving. Lasts for up to 5 days in the refrigerator.
