Vegan Cucumber Kimchi is a tasty and comforting dish. This recipe contains 2 grams of protein and 45 calories per serving. Takes 45 minutes to prepare this side dish. We made this kimchi with sesame oil, cucumbers, salt, onions, garlic, ginger, red pepper flakes, soy sauce, rice vinegar, maple syrup, and sesame seeds. You may pair it with vegan ramen, bibimbap, vegetable fried rice, Korean BBQ tofu, vegan japchae, spicy soba noodles, or steamed white rice. Store this vegan Cucumber Kimchi for three days in the refrigerator.
STATS:
- Cuisine: Korean
- Total time: 45 minutes
- Calories: 45 kcal
- Serving size: 1 cup
- Course: Side dish
- Preparation time: 15 minutes
- Cooking time: Nil
- Diet: Vegan
- Serving: 4
EQUIPMENT:
- Large mixing bowl
- Knife
- Small bowl
- Spoon
- Cutting board
- Clean jar
- Measuring spoons
- Colander
INGREDIENTS:
- 3 sliced green onions
- One tsp toasted sesame oil
- 1 tbsp rice vinegar
- 4 cups chopped English cucumbers
- One tsp salt
- One tbsp low-sodium soy sauce
- 2 minced garlic cloves
- 1 tsp toasted sesame seeds
- One tsp grated ginger
- 2 tbsp Korean red pepper flakes
- One tsp maple syrup
INGREDIENT NOTES:
GREEN ONIONS:
- These include mild onions and fresh flavor in the kimchi. Utilize chives as a substitute.
CUCUMBERS:
- They give a fresh, juicy, and crunchy texture to the recipe. You may use Korean cucumbers as per your preference.
KOREAN RED PEPPER FLAKES:
- They provide a Korean-style spicy taste and red color to the kimchi. These pepper flakes are not as hot as cayenne peppers and give a pleasant fruity taste to the recipe. You may use red pepper flakes as an alternative.
LOW-SODIUM SOY SAUCE:
- It adds savory and umami taste to the meal. We use this soy sauce to make the lighter recipe reduces the sodium. You may use tamari as another option.
SESAME SEEDS:
- They give a light crunch and pleasant toasted taste in the recipe. These seeds make the kimchi look attractive. You may use finely chopped roasted sunflower seeds as another choice.
INSTRUCTIONS:
- First, dry the washed cucumbers and cut them into bite-sized pieces.
- Add cucumbers and salt to the large bowl and gently toss.
- Leave the cucumbers for ten minutes and drain the extra liquid well.
- Mix garlic, sesame oil, ginger, rice flour, soy sauce, gochugaru, maple syrup, and rice vinegar in the small bowl.
- Add green onions and seasoning to the cucumbers, then gently toss.
- Sprinkle sesame seeds on top and refrigerate the salad for 30 minutes.
- Lastly, include the cucumber kimchi in the container and serve.
SERVING SUGGESTIONS:
RICE:
- Steamed White Rice
- Brown Rice
- Bibimbap
- Vegetable Fried Rice
NOODLES:
- Vegan Ramen
- Sesame Noodles
- Spicy Soba Noodles
- Vegetable Udon
TOFU:
- Crispy Tofu
- Korean BBQ Tofu
- Gochujang Tofu
- Teriyaki Tofu
KOREAN DISHES:
- Vegan Japchae
- Vegan Bibimbap
- Vegetable Bulgogi
- Korean Vegetable Pancakes
LUNCH:
- Avocado Rice Bowl
- Tofu Grain Bowl
- Asian Cucumber Salad
- Vegetable Sushi Bowl
TIPS:
- Include firm cucumbers to give the best crunch in the recipe.
- Avoid mixing the cucumber pieces harshly so they stay whole.
- Taste and adjust the kimchi seasoning as per your preference.
- Chill the kimchi for a short time so the flavors blend well.
STORAGE INFORMATION:
FRIDGE:
- Store this cucumber kimchi for 3 days in the vessel.
FREEZER:
- Freezing this side dish is not recommended.
FAQs:
Does this kimchi contain spice?
- It contains spice because of gochugaru; you may reduce it for milder heat.
Can I serve this kimchi right after making?
- Yes, you may serve it immediately after making or chill it for some time as well.
Does this recipe contain gluten?
- Yes, you may replace soy sauce with gluten-free tamari and check the labels of other ingredients if you do not want gluten.
Are regular cucumbers good to include?
- Yes, you may add fresh cucumbers if they are seedless.
How to make this kimchi less salty?
- Yes, you may use low-sodium soy sauce and reduce the added salt slightly.
Can I exclude gochugaru from this recipe?
- Yes, you may replace it with crushed red pepper flakes as per your choice.
NUTRITIONAL INFORMATION:
Calories: 45 kcal
Iron: 0.6 g
Fiber: 1 g
Potassium: 0.2 g
Total carbs: 6 g
Vitamin A: 350 IU
Calcium: 25 g
Sodium: 0.6 g
Net carbs: 5 g
Protein: 2 g
