Oiji (Korean Pickled Cucumbers)

Method7 steps

1. 1

   Step 1: Choose the 10–12 small thin Korean white cucumbers OR 20 small thin Kirby pickling cucumbers. Rinse and air-dry or pat dry.

   Uses 10–12 small thin Korean white cucumbers · 20 small thin Kirby pickling cucumbers instead of Korean white cucumbers (optional) · Water, as needed to rinse cucumbers

2. 2

   Step 2: Bring the 10 cups brine water and 1 cup Korean coarse salt (about 7 oz) to a boil and continue boiling 3–4 minutes.

   Boil the brine · 4 minUses 10 cups water · 1 cup Korean coarse salt (about 7 ounces)

3. 3

   Step 3: Place the prepared cucumbers in a container specifically rated for boiling liquid and pour the hot brine over them, or put them directly into the pot holding the hot brine.

   Uses Rinsed dried cucumbers · Fresh boiled brine

4. 4

   Step 4: Keep the cucumbers fully submerged under a heavy plate or bowl. Once the brine has cooled, close with a lid and leave at room temperature for 2–3 days before the next step.

   Uses Cucumbers submerged in brine

5. 5

   Step 5: After 2–3 days, drain the SAME brine into a large pot, keeping the cucumbers aside. Strain out any white film (golmaji), then boil the brine for a few minutes and cool it completely.

   Uses Brine drained after 2–3 days; reserve cucumbers separately

6. 6

   Step 6: Pour the completely cooled reboiled brine back over the reserved cucumbers. Keep them submerged, close with a lid and ferment at room temperature for 5–7 days, then refrigerate. They should be olive-green to yellow; the flavour develops further over the following 2–3 weeks or longer.

   Uses Reserved cucumbers · Completely cooled reboiled brine

7. 7

   Step 7: For serving, take a portion of the fermented cucumbers, slice thinly and soak in FRESH water until the salt level suits your taste, then drain. Alternatively cut into 2-inch logs and quarter lengthwise. Sprinkle with optional gochugaru and/or sesame seeds, garnish with chopped scallion if desired, and optionally add a little vinegar (to taste) to taste and a couple of ice cubes. This fresh soaking water is separate from the brine.

   Uses A serving portion of fermented cucumber pickles · Fresh water, as needed to soak a serving portion of sliced fermented pickles · Gochugaru, optional sprinkle for serving · Sesame seeds, optional sprinkle for serving · Chopped scallion, optional garnish · A little vinegar, optional to taste when serving · A couple of ice cubes, optional for serving