Mee Eat Paleo ®

One of my all time favorite korean side dishes is cucumber/radish kimchi and I make it on the regular because I always have to have it on hand! This is not the traditional way to make it, it's my way and it's super simple and works for me! It pairs beautifully with almost every dish with its spicy, acidic flavor so hopefully it becomes one of your staples as well! Enjoy!

P.S. I think what makes or breaks this is the kind of red pepper flakes (gochugaru) you use so try to get a good quality korean brand. Mine is straight from the motherland and I have no clue what brand it is so I can't even recommend one to you, apologies!

Mee's Cucumber/Radish "Kimchi" Recipe

2 lbs persian cucumbers (can sub 1 lb cucumbers and 1 lb radishes)

1 large red onion

2 cups chopped green onions

1 jalapeno (optional)

1-3 thumbs of ginger to taste

1 clove garlic

1-2 tbsp sea salt (to taste)

2 tbsp red pepper flakes (gochugaru) - the more you use the spicier it will be!

1 tbsp apple cider vinegar or brown rice vinegar

2 tbsp balsamic vinegar

4 squirts red boat fish sauce (optional)

Simply wash and chop all the veggies into a large mixing bowl, add all the ingredients, mix well, and transfer to a glass jar. (I like to make it the lazy way by throwing everything in the jar and then shaking it until it's all mixed up! You pick lol!)

Put it in the refrigerator and it will be perfect in a couple days and keeps for a couple weeks! Enjoy!












Written by Mee Lee — November 01, 2017

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