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Maria’s Recipes: Cucumber Kimchi

This is a fresh, mild and quick version of Korean Kimchi using Lebanese cucumbers.  Traditionally Kimchi is lacto-fermented cabbage with lots of garlic and Korean red pepper flakes, eaten as a fiery side dish. The cucumbers in this recipe are quickly pickled and you can make them mild or with less garlic, depending on your own tastes.

Serves 2 to 4 people as a side dish (makes about 2 cups)

*Lebanese cucumbers (large) x 2, cut into thin coin slices

*Garlic, minced x 1 clove

*Korean Red Pepper Flakes (Gochugaru), found at Asian grocers x 1 tablespoon

*Fish sauce x 1 tablespoon

*White wine vinegar x 1 tablespoon

*Sugar x 1 tablespoon

*Pinch of salt


-Mix together all ingredients with your hand (wear a plastic/rubber glove if you like)

-Let sit for 30 minutes or an hour, stirring occasionally.

-Serve with rice or main meal dishes.

-Store covered in fridge for up to 3 days.