Food Cucumber Kimchi Kimchi is usually made of salted, fermented cabbage or Korean radish. The method used here is actually a quick pickle that boasts all the same bold flavors. By Midwest Living editors Midwest Living editors Midwest Living's experienced editors create best-in-class travel, lifestyle, food, home and garden content you won't find anywhere else. We're loudly, proudly Midwestern, and we're passionate about helping our audience explore and create through award-winning storytelling. Midwest Living's Editorial Guidelines Published on March 30, 2021 Print Share Photo: Brie Passano Hands On Time: 20 mins Total Time: 12 hrs 50 mins Servings: 6 Yield: 5 cups Jump to Nutrition Facts Ingredients 1 pound Persian cucumbers 1 tablespoon kosher salt 2 tablespoons gochugaru* 1 tablespoon minced garlic 1 tablespoon fish sauce 2 teaspoons sugar 1 ½ teaspoons grated fresh ginger ½ cup matchstick-cut carrot 3 green onions, cut into 2-inch slivers Directions Trim cucumbers then quarter them lengthwise and cut into 2-inch pieces. Place pieces in a colander and toss with salt; let stand in sink 30 minutes. In a medium bowl, combine gochugaru, garlic, fish sauce, sugar and ginger. Stir unrinsed cucumbers into gochugaru mixture. Stir in carrot and green onions. Cover and let stand at room temperature 12 to 18 hours, stirring occasionally. Chill before serving. *SHOPPING TIP Gochugaru is a Korean chili powder. It gives kimchi its distinctive red hue, smoky-fruity flavor and mild heat. Look for it in Asian markets and online. Print Nutrition Facts (per serving) 47 Calories 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 47 % Daily Value * Sodium 526mg 23% Total Carbohydrate 7g 3% Total Sugars 4g Protein 1g Vitamin C 12mg 59% Calcium 25mg 2% Iron 1mg 3% Potassium 195mg 4%