Low-Cholesterol Recipes: Chinese-Korean Cucumber Kimchi | Submitted By: Helena C

5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks1/2 cup sea salt1/2 cup white sugar1/2 cup white vinegar1 cup water2 tablespoons chili bean sauce (toban djan)1 tablespoon hot chili oil2 (4 inch) fresh hot red chile peppers, sliced1 small onion, sliced5 cloves garlic, sliced and crushedMix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water. While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil. Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled. Amount Per Serving  Calories: 80 | Total Fat: 1.3g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Chinese-Korean Cucumber Kimchi

Servings Per Recipe: 10

Amount Per Serving

Calories: 80

Total Fat: 1.3gCholesterol: 0mgSodium: 4415mgTotal Carbs: 17.4g    Dietary Fiber: 0.9gProtein: 1.8g VIEW DETAILED NUTRITION
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