Heart-Healthy Cucumber Kimchi

Transform your meals with this vibrant and tangy Heart-Healthy Cucumber Kimchi, a modern twist on a Korean culinary classic designed to nourish your body and delight your taste buds. This quick, no-cook recipe combines crisp English cucumbers and julienned carrots with a bold, umami-rich seasoning blend of garlic, ginger, fish sauce, low-sodium soy sauce, and sesame oil. Enhanced with a touch of red chili flakes for subtle heat and balanced with rice vinegar for brightness, this variation is lower in sodium but packed with flavor—perfect for heart-conscious eaters. Best of all, it’s ready to enjoy in just an hour or can be refrigerated to develop deeper flavors over 2-3 days. Serve this refreshing, probiotic-packed side dish alongside rice bowls, grilled proteins, or enjoy it as a zesty snack.

Nutriscore Rating: 66/100

Prep Time:45 mins

Cook Time:0 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 large English cucumbers
• 1 tablespoon Sea salt
• 4 stalks Scallions
• 3 Garlic cloves
• 1 inch piece Ginger
• 1 teaspoon Red chili flakes
• 1 tablespoon Fish sauce
• 1 tablespoon Low-sodium soy sauce
• 1 teaspoon Sesame oil
• 2 tablespoons Rice vinegar
• 1 medium Carrot

Directions

Step 1

1. Wash the cucumbers thoroughly and slice them into 1/4-inch thick rounds. Place the cucumber slices in a large bowl.

Step 2

2. Sprinkle the cucumber slices with 1 tablespoon of sea salt and toss to evenly coat. Let them sit for 30 minutes, stirring occasionally, to help draw out excess moisture.

Step 3

3. While the cucumbers are resting, prepare the additional ingredients. Slice the scallions into thin rounds, mince the garlic cloves, and finely grate the ginger.

Step 4

4. Peel the carrot and julienne it into thin strips.

Step 5

5. Once the cucumbers have released some of their water and began to soften, rinse them thoroughly under cold water to remove excess salt. Drain well and gently pat dry with a clean towel or paper towel.

Step 6

6. In a mixing bowl, combine the scallions, garlic, ginger, red chili flakes, fish sauce, low-sodium soy sauce, sesame oil, and rice vinegar. Stir to blend the flavors together.

Step 7

7. Add the drained cucumbers and julienned carrot to the bowl with the spicy seasoning mixture. Toss everything together until the vegetables are well coated.

Step 8

8. Transfer the cucumber kimchi to a clean, airtight glass container or jar. Ensure the vegetables are fully immersed in the liquid to properly ferment.

Step 9

9. Allow the cucumber kimchi to sit at room temperature for at least 1 hour before serving to let flavors meld. For a more developed flavor, let it ferment for 2-3 days in the refrigerator.

Step 10

10. Store any leftovers in the refrigerator and consume within 1 week for the best taste and texture.

Nutrition Facts

Serving size	1032.3 grams (1032.3g)

Amount per serving	% Daily Value*
Calories	326

Total Fat 16.10g	21%
Saturated Fat 2.30g	12%
Polyunsaturated Fat 5.80g
Cholesterol 0mg	0%
Sodium 8796mg	382%
Total Carbohydrate 46.00g	17%
Dietary Fiber 10.70g	38%
Total Sugars 17.70g
Protein 11.70g	23%

Vitamin D 0IU	0%
Calcium 214mg	16%
Iron 4mg	23%
Potassium 1631mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 12.5%

Carbs: 49.0%