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Picture of Cucumber Kimchi
south east asian korean lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 369 kcal 18 %
  • Fat 2 g 3 %
  • Saturated 0 g 2 %
  • Carbs 84 g 28 %
  • Fiber 11 g 42 %
  • Protein 15 g 30 %
  • Cholesterol 0 mg 0 %
  • Sodium 2195 mg 91 %
  • Calcium 369 mg 37 %
  • Magnesium 182 mg 43 %
  • Potassium 1878 mg 40 %
  • Iron 5 mg 30 %
  • Zinc 3 mg 28 %
  • Phosphorus 375 mg 54 %
  • Vitamin A 149 µg 17 %
  • Vitamin C 104 mg 115 %
  • Thiamin (B1) 0 mg 39 %
  • Riboflavin (B2) 0 mg 35 %
  • Niacin (B3) 3 mg 20 %
  • Vitamin B6 2 mg 149 %
  • Folate equivalent (total) 147 µg 37 %
  • Vitamin B12 0 µg 4 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 7 %
  • Vitamin K 286 µg 238 %

* 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

Ingredients

  • 2 cucumbers
  • 1/2 cup korean chili flakes (gochugaru)
  • 1 tablespoon coarse sea salt
  • 4 scallions
  • 1 tablespoon sugar
  • 1 tablespoon fish sauce or salted shrimp
  • 4 garlic
  • 1/2 onion
  • 15 chives
  • 1 inch ginger piece

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