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:

1. 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.
2. Combine garlic, scallions, ginger, vinegar, chili powder, sugar and fish sauce in a bowl
3. Drain cucumbers and stir into the vinegar mixture. Cover and refrigerate for up to 24 hours.

Recipe credit: Eatingwell.com