Cucumber Kimchi
Published June 6, 1998
- Total Time
- 45 minutes, plus 4 days' sitting
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Ingredients
4 Kirby cucumbers, ends trimmed, cut in half crosswise
1 cup plus 1 tablespoon kosher salt
1 teaspoon sugar
3 scallions, chopped
1 small onion, peeled and thinly sliced
1 carrot, julienned
2 tablespoons dried, salted shrimp
1 tablespoon peeled, crushed garlic
1 teaspoon peeled, crushed fresh ginger
½ teaspoon hot red chili powder
Nutritional analysis per serving (4 servings)
17 grams carbs; 10 milligrams cholesterol; 74 calories; 1 gram fat; 3 grams fiber; 819 milligrams sodium; 3 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice each cucumber half as if quartering lengthwise, but leave the last half-inch intact. Rub thoroughly with salt, and add the remainder from the cup to ½ cup water; allow the cucumbers to macerate in the salted water for 30 minutes. Rinse and drain them for 10 minutes.
- Step 2
Mix together well the remaining ingredients, including the tablespoon of salt. Place about 2 tablespoons of stuffing between the "fingers" of each cucumber half. Place the cucumbers in a jar with a tight lid and add the remaining stuffing.
- Step 3
Leave at room temperature for 4 days and serve, reassembling the cucumbers with stuffing as necessary.
Private Notes