Glutenfree Korean Cucumber Kimchi

Korean Cucumber Kimchi
Korean Cucumber Kimchi

Korean Cucumber Kimchi

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Kimchi is one of my all time favorites. Well, at least as an adult with an increasing taste for fermented and spicy foods! This Korean national dish is easy to make and really healthy, and Koreans eat it with everything! I can understand why.

Traditionally, Kimchi is made with cabbage, mixed with other veggies of choice, and mixed together with a spicy sauce with garlic, ginger, fish sauce, shrimp paste, rice flour and Gochugaru, a Korean red pepper powder or flakes. I love Gochugaru, and buy it in big packs at my local Asian supermarket. I use it for everything!

This Kimchi is special. Instead of using cabbage, I have used cucumbers, and I don’t let it ferment so you can (and should) use it immediately. We also, of course, skip the fish sauce and shrimp paste because, well – it’s not vegan.

Serve this to rice dishes or Buddha Bowls, use it in wraps, salads, sandwiches or just eat it as is. Sooo good!

Korean Cucumber Kimchi

Ingredients for 3-4 people:

  • 1 large cucumber or 2 medium/small ones
  • 4 tbsp soy sauce
  • 1 tbs rice vinegar (or whatever vinegar you have at hand)
  • 1 tbsp Gochugaru
  • 1-2 cloves garlic, mashed
  • 1 piece of fresh ginger, mashed
  • 1 tbsp coconut sugar
  • handful of chopped spring onion and sesame seeds for serving

This is how you do it:

Cut the cucumbers into thick slices or sticks. Put them into a colander and sprinkle 3 tbsp salt over them. Let them rest there for half an hour and then drain any liquid that comes out of them.

Mix together the other ingredients except spring onion and sesame seeds and mix in the cucumber.

Serve with sesame seeds and cucumber.

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