Cucumber Kimchi (Oi Kimchi)

Method5 steps

1. 1

   Step 1: Trim both ends of the rinsed cucumbers. Cut each into three sections, then cut each section lengthwise into pieces about 4–5 cm / 1.5 inches long. Put them in a large bowl, scatter over the 1 tbsp coarse sea salt and gently mix to salt evenly. Set aside for 20 minutes.

   Cucumber salting rest · 20 minUses 3 Lebanese or other pickling cucumbers (450 g / 1 lb), rinsed · 1 tbsp coarse sea salt for salting, brushed off afterward

2. 2

   Step 2: While the cucumber rests, mix 2 tbsp gochugaru, 1 tbsp minced garlic, 1 tbsp of the chosen grated apple or Asian pear, 1 tbsp of the chosen honey or sugar and ½ tsp minced ginger. Choose one seasoning route: add ½ tbsp minced salted shrimp plus ½ tsp fish sauce; or omit the shrimp and use the ½ tsp fish sauce plus extra fish sauce as needed; or replace both shrimp and fish sauce with exactly 1 tbsp regular soy sauce. Mix the one chosen sauce well.

   Uses 2 tbsp gochugaru (Korean chili flakes) · 1 tbsp minced garlic · 1 tbsp grated red apple or Asian pear; choose one · 1 tbsp honey or sugar; choose one · ½ tsp minced ginger · ½ tbsp saeujeot (Korean salted shrimp), minced; omit for fish-only or soy route · ½ tsp Korean fish sauce; omit for soy route · Additional Korean fish sauce instead of salted shrimp, optional fish-only route; extra amount unspecified

3. 3

   Step 3: Gently brush excess salt off the rested cucumber and transfer it to a clean bowl; do not add another salt dose. Add all the prepared sauce from the one chosen route and mix gently. Add the optional 50 g julienned carrot and 20 g chopped garlic chives or chives if using, then mix again. Transfer to a clean glass container and cover.

   Uses Salted cucumber pieces after the twenty-minute rest · One chosen complete kimchi sauce · 50 g carrot, julienned, optional · 20 g garlic chives or chives, cut to cucumber-piece length, optional; choose one

4. 4

   Step 4: Keep the covered cucumber kimchi at room temperature for about 12–18 hours, then transfer it to the refrigerator.

   Room-temperature cucumber-kimchi fermentation · 1080 minUses Covered freshly seasoned cucumber kimchi

5. 5

   Step 5: Refrigerate until chilled, then serve as a side dish. Keep it refrigerated in an airtight glass container and consume within 7 days for the best crunchy texture.

   Uses Cucumber kimchi after room-temperature fermentation