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healthy food

Spicy Kimchi-Infused Quick Pickles

Spicy Kimchi-Infused Quick Pickles

Ingredients:

  • 3 cups cucumber, thinly sliced
  • 1 cup daikon radish, julienned
  • 1/2 cup carrot, thinly sliced
  • 1/2 cup green onion, chopped
  • 1 cup kimchi, roughly chopped
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon ginger, grated
  • 1 teaspoon garlic, minced
  • 1 teaspoon Korean red pepper flakes (gochugaru) – adjust to taste

Directions:

  1. In a large bowl, combine cucumber, daikon radish, carrot, and green onion.
  2. Sprinkle salt over the vegetables and toss to coat. Let it sit for 15 minutes to draw out excess moisture.
  3. Rinse the vegetables under cold water and drain well.
  4. In a separate bowl, mix together kimchi, sugar, soy sauce, sesame oil, rice vinegar, ginger, garlic, and Korean red pepper flakes.
  5. Add the kimchi mixture to the drained vegetables and toss until well combined.
  6. Transfer the hot kimchi pickles to a clean, airtight container.
  7. Refrigerate for at least 1 hour to let the flavors meld.
  8. Serve chilled as a zesty side or snack!

Prep Time: 20 minutes | Chilling Time: 1 hour | Total Time: 1 hour 20 minutes

Kcal: 45 kcal | Servings: 8 servings

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