Cucumber Kimchi (Low-FODMAP ish)
Laura
May 31, 2020
super easy
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
Adjust Servings
| 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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