Easy Cucumber Kimchi Salad

I work with a lovely lady that is from Korea and she made this cucumber kimchi for me one day.  I have had fermented kimchi before and that is the only way I have ever seen it made.  According to my friend traditional kimchi does not have to be fermented and is often just eaten as a quick and easy kimchi salad.

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings.  When fermented it is often described as sour.  It is Korea’s national dish, and there are hundreds of varieties.  It is often served as a condiment or used as a main ingredient for soups, stews, and rice.  The type of kimchi made is often determined by the seasons.  Kimchi made in the spring is often not fermented but is consumed fresh.

Since kimchi is made with a variety of vegetables it is high in fiber and low in calories.  This recipe contains sesame from two sources: oil and seeds.  Sesame  is one of the oldest cultivated plants in the world.  They are especially high in copper, manganese, calcium, and magnesium.  Sesame has rich presence of antioxidants and polyunsaturated fats.  The nutrients in sesame is great for promoting healthy skin, boosting oral health, preventing diabetes, reducing blood pressure, promoting heart health, preventing cancer, boosting bone health, improving immune system function, and the list goes on.

Do not let the word Kimchi scare you away from this recipe.  It may sound complicated but it is very easy.  It is basically a cucumber slaw and is light and refreshing.  I used a Mandolin to julienne the vegetables but if you have a steady hand and are great with a knife then you can do this part yourself.  I really like how the Mandolin gets the vegetables.  I hope you try this recipe and feel free to change up the vegetables or change of the spice level.