Cucumber Kimchi (Low-FODMAP ish)

For those eating low-FODMAP, note that the recipe includes gochugaru, which hasn’t been lab tested for FODMAPs and is spicy, if that bothers you. I personally did not have any reaction to gochugaru even in large amounts, but I would definitely recommend waiting until after you are done with your elimination/re-challenge before trying this uncertain ingredient and seeing for yourself.

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Ingredients

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2tablespoons gochugaru Korean red chili flakes
3teaspoons salt
2teaspoons sugar
4tablespoons rice wine vinegar
2teaspoons fish sauce
1teaspoon garlic oil
2 English cucumbers

Directions

1.

Mix sauce ingredients

Whisk together 2 tbsp gochugaru, 3 tsp salt, 2 tsp sugar, 4 tbsp rice wine vinegar, 2 tsp fish sauce, and 1 tsp garlic oil.
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2.

Slice 2 cucumbers into rounds

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3.

Add cucumbers to sauce and rest

Mix thoroughly so cucumbers are fully coated and rest overnight.
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