Kimchi cucumbers — cucumbers and onions with a blend of sesame oil, rice vinegar, and spices. One potential reason for their buzz: Kimchi is a fermented food, meaning it could improve your gut health.
Kimchi is a traditional Korean side dish prepared with fermented vegetables such as cabbage, radishes, carrots, and onions. It can be found in soups or served alongside most meals in North and South Korea.
Lord and Hunnes say kimchi cucumbers are safe for most people to try, but they noted a few exceptions.
If you have high blood pressure or are watching your salt intake for another reason, Lord says this isn’t a recommended snack for you.
Hunnes recommends using less or no sodium by substituting the salt with vinegars or acidic fruits like lemon or lime. Alternatively, you may choose kosher salt, which is lower in sodium than table salt by volume.
Additionally, if you’re sensitive or allergic to any of the ingredients — such as sesame seeds — avoid this snack or make appropriate substitutions.
8 Persian cucumbers
1 ½ tsp kosher salt
1 tbsp minced garlic
Handful of sliced onions
Handful of green onions
Handful of carrots
2 tbsp gochugaru (Korean pepper powder)
¼ cup rice vinegar
¼ cup sesame oil
1 tbsp sesame seeds
She notes in a later video that if you don’t have gochugaru, you can substitute it with 2 tbsp paprika, 1 ½ tsp cayenne pepper, and ½ tsp crushed red pepper.
Chop up the Persian cucumbers into bite-sized rounds or pieces.
Add the salt to the cucumbers and let it rest for 15 minutes to draw out the moisture.
Pour out the water.
Add the garlic, onions, green onions, carrots, and gochugaru.
Pour in the rice vinegar and sesame oil.
Sprinkle sesame seeds on top.
Refrigerate for at least 30 minutes. For better taste, refrigerate overnight.
Nutrition per serving: 127 calories, 11g total fat (1.5g saturated fat), 2g protein, 8g carbohydrates, 2.6g fiber, 3.2g sugar (0g added sugar), 201mg sodium