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Chinese-Korean Cucumber Kimchi
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  • cook: 0 hr
  • total: 0 hr
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  • Summary

    "Delicious and easy Korean-style refrigerator pickles with a bit of Chinese flair! It goes very well with Korean BBQ dishes. "

    Ingredients

    • 5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks
    • 1/2 cup sea salt
    • 1/2 cup white sugar
    • 1/2 cup white vinegar
    • 1 cup water
    • 2 tablespoons chili bean sauce (toban djan)
    • 1 tablespoon hot chili oil
    • 2 (4 inch) fresh hot red chile peppers, sliced
    • 1 small onion, sliced
    • 5 cloves garlic, sliced and crushed

    Instructions

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    Nutrition

    Nutritional Info
    ESHA
    • Servings Per Recipe: 10
    • Amount Per Serving
    • Calories: 56 % Daily Value *
    • Total Fat: 0 g 0.2%
    • Saturated Fat: 0 g 0.01%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 13451 mg 560.47%
    • Calcium: 2 mg 0.16%
    • Potassium: 15 mg 0.42%
    • Magnesium: 0 mg 0%
    • Iron: 0 mg 0.16%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 15 g %
    • Dietary Fiber: 0 g 0.39%
    • Sugar: 14 g
    • Protein: 0 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 4.96%
    • Vitamin C 1.98%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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