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Picture of Cucumber Kimchi (Oi Gimchi)
american korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 659 kcal 33 %
  • Fat 8 g 13 %
  • Saturated 2 g 10 %
  • Carbs 153 g 51 %
  • Fiber 30 g 121 %
  • Protein 28 g 55 %
  • Cholesterol 0 mg 0 %
  • Sodium 9920 mg 413 %
  • Calcium 747 mg 75 %
  • Magnesium 487 mg 116 %
  • Potassium 5486 mg 117 %
  • Iron 16 mg 91 %
  • Zinc 8 mg 74 %
  • Phosphorus 905 mg 129 %
  • Vitamin A 696 µg 77 %
  • Vitamin C 113 mg 126 %
  • Thiamin (B1) 1 mg 85 %
  • Riboflavin (B2) 1 mg 108 %
  • Niacin (B3) 7 mg 46 %
  • Vitamin B6 2 mg 178 %
  • Folate equivalent (total) 305 µg 76 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 14 mg 93 %
  • Vitamin K 693 µg 577 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cucumber Kimchi (Oi Gimchi)

Ingredients

  • 10 pickling cucumbers, just over a pound
  • 1/3 cup table salt
  • 4 1/3 cups water
  • 6 cloves garlic, minced
  • 1/2 onion, diced
  • 1/2 bunch Korean leeks (buchu), cut into 1/2-inch lengths
  • 5 green onions, cut into 1/2-inch lengths
  • 1/4 cup Korean chile powder
  • 1 tablespoon coarse sea or kosher salt
  • 1 teaspoon sugar

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