This cucumber kimchi is SOOO refreshing!!

Ingredients

• 7 cucumbers Persian Cucumbers (Thin‑skinned, sliced into 1/4‑inch coins)
• 1 tablespoon Kosher Salt
• 1 tablespoon Gochugaru (Korean red pepper flakes, coarse)
• 1 teaspoon Granulated Sugar
• 2 tablespoons Rice Wine Vinegar (Seasoned rice vinegar)
• 1 tablespoon Sesame Oil (Toasted sesame oil)
• 4 cloves Garlic (Minced fine)
• 1 tablespoon Sesame Seeds (Toasted)

Instructions

1. Slice Cucumbers

   Place the Persian cucumbers on a cutting board and slice them into 1/4‑inch thick coins.

   Time: PT5M

2. Salt the Cucumbers

   Transfer the sliced cucumbers to a large bowl, add 1 tablespoon kosher salt, and toss until all pieces are lightly coated.

   Time: PT2M

3. Rest to Draw Moisture

   Let the salted cucumbers sit for 15 minutes, uncovered or loosely covered, to release water.

   Time: PT15M

4. Rinse and Dry

   Rinse the cucumbers thoroughly under cold running water in a colander, then pat dry with paper towels.

   Time: PT2M

5. Prepare the Marinade

   In a clean mixing bowl combine 1 tablespoon gochugaru, 1 teaspoon sugar, 2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, the minced garlic, and 1 tablespoon toasted sesame seeds. Stir until the sugar dissolves and the mixture is uniform.

   Time: PT5M

6. Combine Cucumbers and Marinade

   Add the rinsed cucumbers to the bowl of dressing and toss gently until every slice is evenly coated.

   Time: PT2M

7. Chill (Optional)

   Refrigerate the salad for 5 minutes before serving for a cooler, crisper bite.

   Time: PT5M

Nutrition Facts

Calories

50

Protein

1 g

Carbohydrates

5 g

Fat

3 g

Fiber

1 g