Cucumber Kimchi

DeShawn Mitchell

Cucumber kimchi, also known as Oi Kimchi, is a refreshing and spicy Korean side dish perfect for summer meals. Quick to prepare, it combines crunchy cucumbers with a flavorful kimchi sauce, making it a versatile addition to any table.

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Prep Time 30

Fermentation time 18

Total Time 18 30

Course Side Dish

Cuisine Asian

Servings 4 portions

Calories 35 kcal

Ingredients

Main Ingredients

1 pound Lebanese cucumbers or any pickling variety, rinsed
1 tablespoon coarse sea salt

Optional Additions

2 ounces julienned carrots optional
0.75 ounce garlic chives chopped to same length as cucumbers, optional

Kimchi Sauce Components

2 tablespoons gochugaru (Korean chili flakes)
1 tablespoon minced garlic
1 tablespoon grated red apple or Asian pear for sweetness
1 tablespoon honey or sugar
0.5 tablespoon saeujeot (Korean salted shrimp) minced, or substitute with more fish sauce
0.5 teaspoon Korean fish sauce or substitute with 1 tablespoon soy sauce
0.5 teaspoon minced ginger

Instructions

Cutting the Cucumbers

Rinse the cucumbers thoroughly. Cut off both ends, then slice into 1/4-inch thick half-moons.

Salting Process

In a bowl, toss the sliced cucumbers with 1 tablespoon of coarse sea salt. Mix to coat evenly and let sit for 20 minutes.

Mixing the Ingredients

Rinse the salted cucumbers to remove excess salt and drain well. In a clean bowl, combine cucumbers with the kimchi sauce, julienned carrots, and garlic chives (if using). Mix until evenly coated.

Fermentation and Storage

Let the kimchi ferment at room temperature for 12 to 18 hours. Transfer to an airtight glass container and refrigerate. Consume within 7 days for best taste and texture.

Notes

Use clean utensils to prevent contamination.

Drain excess liquid if kimchi becomes too watery.

Best enjoyed fresh within a week.

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