Healthy Cucumber Kimchi Salad

Healthy Cucumber Kimchi Salad recipe. A traditional Korean fermented vegetable side dish and is always served with meals as a side dish.

Healthy Cucumber Kimchi Salad

A healthy and tasty traditional Korean cucumber and vegetable side dish. Fermented cucumber and other vegetables served regularly with meals as a great salad. A No Bake recipe with a dressing and a sauce made fresh daily for its best crispiness. A healthy probiotic with veggies for your gut health and immune system.

Is cucumber kimchi healthy for you?

Yes, Absolutely it is healthy for you as it is fermented vegetables which is very good for the gut. The bacteria in the kimchi improves the immune system and can lower levels of inflammation that causes diseases. Research shows that it can lower blood sugar and cholesterol levels that will benefit heart health. Contains fiber, nutrients and antioxidants.

How long does homemade cucumber kimchi last in the fridge?

It is best chilled at least for two hours before serving to absorb all the flavors. Even left to marinate overnight. You can store this salad in a sealed jar in the fridge for up to a week. But it is better to serve fresh after chilling, so that the cucumber will keep its crispiness.

Is kimchi a probiotic or prebiotic?

Kimchi is considered a vegetable probiotic that is similar to yogurts that helps with health benefits for healthy gut. It is fermented vegetables which is considered healthy.

Ingredients

1. cucumbers
2. scallions
3. thinly sliced red onions
4. sesame oil
5. soy sauce
6. pickled ginger
7. gochugaru (Korean coarse red pepper powder)
8. coriander
9. chili
10. salt, pepper.

How To

Rinse the cucumbers in cold water and drain. Cut off the ends. Slice cucumbers into 1/4-inch thick half rings. Place cucumbers in a colander and salt (1 Tbsp.). Let them stand for 20 minutes. Rinse the cucumbers and blot them in a towel. Place the cucumbers in a mixing bowl.

Place the ginger, coriander and gochugaru in a bowl to make the dressing.

Add the sesame oil and soy sauce. Stir to combine all ingredients.

Add thinly sliced chili and red onion to the cucumbers. Add the spicy flavored dressing and mix the salad. Leave it in the refrigerator for 2 hours to allow the flavors to blend. Before serving, sprinkle with scallions cut into strips. Serve with a slice of lemon or lime.

This quick kimchi does not keep for long. It is better to make it in small portions. cucumbers lose their crunchiness and appetizing appearance when stored.

This recipe may be stored in sealed jars for at least a week in the fridge. Fresh is best after chilling in a sealed container in the fridge for at least two hours before serving.

Recommendations

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Another healthy immune boosting and gut health recipe —-> Homemade Healthy Sauerkraut Recipe

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Other salads that include cucumber —-> Best Greek Salad Recipe and Vetkoek Bacon Egg with salad Filling

Get more cold no bake salad side dishes —-> Cold Side Dishes

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