Recipe Menu
Picture of Quick Cucumber Kimchi
south east asian korean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 125 kcal 6 %
  • Fat 2 g 2 %
  • Saturated 0 g 2 %
  • Carbs 27 g 9 %
  • Fiber 5 g 20 %
  • Protein 4 g 8 %
  • Cholesterol 0 mg 0 %
  • Sodium 755 mg 31 %
  • Calcium 99 mg 10 %
  • Magnesium 60 mg 14 %
  • Potassium 662 mg 14 %
  • Iron 3 mg 15 %
  • Zinc 1 mg 9 %
  • Phosphorus 104 mg 15 %
  • Vitamin A 144 µg 16 %
  • Vitamin C 14 mg 16 %
  • Thiamin (B1) 0 mg 9 %
  • Riboflavin (B2) 0 mg 14 %
  • Niacin (B3) 2 mg 9 %
  • Vitamin B6 0 mg 30 %
  • Folate equivalent (total) 39 µg 10 %
  • Vitamin B12 0 µg 1 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 3 mg 22 %
  • Vitamin K 103 µg 86 %

* 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.

Quick Cucumber Kimchi recipes

Ingredients

  • 2 pickling cucumbers or other small cucumbers (about 8 ounces)
  • 1 teaspoon kosher salt
  • 2 cloves garlic, finely chopped
  • 2 scallions, white and light green parts only, finely chopped
  • 1 1/4-inch piece fresh ginger, peeled and finely chopped
  • 2 tablespoons rice vinegar
  • 1 tablespoon Korean chile powder (see Note)
  • 2 teaspoons sugar
  • ½ teaspoon fish sauce (see Note)

Login or Join to leave a comment

Login Join

Discussion (0)