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Quick Cucumber Kimchi
Loaded with gut-friendly bacteria, kimchi is an awesome Korean dish that helps aid in digestion, detoxifies the body, assists in weight and diabetes management, and generally offers a variety of great nutritional benefits. Typically fermented cabbage and loads of garlic are the two most recognized ingredients in kimchi; however, this recipe gives you a quick and easy option to enjoy Korea’s national dish in as little as 12 to 24 hours.
INGREDIENTS:
– 2 small cucumbers (8 ounces)
– 1 tsp kosher salt
– 2 garlic cloves, finely chopped
– 2 scallions, white and light green parts only, finely chopped
– 1¼-inch piece fresh ginger, peeled and finely chopped
– 2 tablespoons rice vinegar
– 1 tablespoon chili powder
– 2 teaspoons sugar
– ½ teaspoon fish sauce
DIRECTIONS:
- Cut cucumbers in half lengthwise and then crosswise into ⅛-inch-thick half-moons. Place in a medium bowl and mix with salt. Let stand at room temperature for 30 minutes.
- Combine garlic, scallions, ginger, vinegar, chili powder, sugar and fish sauce in a bowl
- Drain cucumbers and stir into the vinegar mixture. Cover and refrigerate for up to 24 hours.
Recipe credit: Eatingwell.com