Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flawed yet Functional

Life free from autoimmune captivity

  • Meet Emily
    • About Me
    • Disclosure
    • Privacy Policy
    • Terms & Conditions
  • Health Journey
    • AVM Story
    • Diabetics Start Here!
    • Type 1 Diabetes
    • Autoimmune Protocol (AIP)
  • Recipes
  • Habits
    • Goals
    • Productivity
    • Menu Plan
  • Home Decor
    • DIY
    • Sewing
    • Organization
    • House Tour
  • Contact
You are here: Home / Food & Nutrition / Cucumber Kimchi

Cucumber Kimchi

January 2, 2012 by Emily 2 Comments

Kimchi is more a way of preparing a vegetable than one specific food. I’ve shown how to make Kimchi Soup which uses traditional “kimchi” made from Napa cabbage. Kimchi can be made from a variety of vegetables though: cucumbers, radishes, cabbage, etc.

Cucumber kimchi is Dan’s favorite kind of kimchi, and over Thanksgiving (I know, I know a long time ago!) Oma taught me how to make it.

Cucumber Kimchi

  • 1 seedless cucumber
  • Sea salt, approximately 1 teaspoon, more to taste
  • 3 tablespoons hot pepper powder, finely ground
  • 1 teaspoon crushed red pepper flakes
  • 3 green onions
  • 1 jalapeno or other spicy pepper
  • 1/2 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • 1/2 teaspoon beef bouillon granules
  • 1 teaspoon minced garlic
  • Roasted sesame seeds, to taste

Slice cucumber into one quarter inch slices.

Place in bowl and sprinkle with sea salt. Below is the salt I used. I’ve found if there is a spice or ingredient that is used often in ethnic food, it is significantly cheaper at the ethnic grocery stores.

For Korean food, tofu, rice, soy sauce, sesame oil, sesame seeds, rice vinegar, fish sauce, etc. are all cheaper at the Korean market. I haven’t made Indian food too much yet, but I’ve noticed the spices and rice are significantly cheaper at the Indian marts. Do your research before buying at the typical American grocery stores!

Mix salt and cucumbers and let rest for 30 minutes.

Add hot pepper powder and crushed red pepper flakes to a small bowl.

Add enough water to make a paste. I just add a little at a time and mix until it looks paste-y.

Let the paste sit for 30 minutes, like the cucumbers.

Meanwhile, slice the green onions.

Slice or mince the jalapenos. We leave the seeds and ribs in for more heat, but you can take them out if you can’t handle the heat. Who am I kidding? I can’t take the heat either. This is Dan’s dish and only Dan’s dish. 🙂

Toss onions and jalapenos into the bowls with the cucumbers.

Add one large spoonful of red pepper paste, garlic, fish sauce, and sesame oil to the bowl and mix well.

Taste once mixed and add salt or more red pepper paste as needed.

Garnish with roasted sesame seeds and serve.

 

Share this!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Food & Nutrition, Paleo Recipes, Recipe

[thrive_leads id=’6725′]

Previous Post: « My AVM Story – Part 12
Next Post: My AVM Story – Part 13 »

Reader Interactions

Comments

  1. Luke

    January 3, 2012 at 11:35 pm

    That looks yummy. Can you make it so it doesn’t kill the white man?

    Reply
    • Emily

      January 5, 2012 at 3:07 pm

      Lol, maybe. If I was making it for me, I’d seed and de-rib the jalapeno and go light on the hot pepper paste. I can usually handle this dish if I scrap off most of the sauce and peppers. So yes, I think you can make it for the white man. 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

I'm Emily, and I am passionate about using food and healthy habits to transform lives with autoimmune disease. Here you will find healthy recipes that follow the Paleo or Autoimmune Protocol diets, strategies to create a life free from autoimmune symptoms, and encouragement to press on!

Do you want to live your best life? Then you are in the right place! Read More…




Top Posts

Save Time in the Kitchen While on the Autoimmune Protocol

learn to love tea when all you want is coffee

Learn to Love Tea When All You Really Want Is Coffee

almond butter roll-up

Almond Butter & Jelly Roll-ups




[instagram-feed]

gluten free blog network directory

Footer

About Us

Contact Us

Terms & Conditions

Privacy Policy

Disclosure

  • Facebook
  • Instagram
  • Pinterest

Type 1 diabetic, AVM survivor, Autoimmune Protocol dieter, DIY-er, Mom, Wife, and Lover of Jesus. So glad you are here today, and I hope you leave encouraged! Learn more about me →

Copyright © 2023 · Foodie Pro & The Genesis Framework