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Cucumber kimchi (Oi kimchi)

Super easy kimchi made with cucumbers! Crisp, crunchy, and delicious!

Prep Time
15 mins
Additional Time
30 mins
Total Time
45 mins
Course: Side Dish
Cuisine: Korean

Ingredients

  • 1.5 pounds cucumbers (Korean cucumbers or other type such as Kirby pickling cucumbers)
  • 1 tablespoon coarse sea salt less if using fine salt
  • 2 to 3 ounces garlic chives (buchu, 부추) Or scallions
  • 1/4 medium onion
Seasonings:
  • 2 to 3 tablespoons gochugaru 고추가루 (Korean red chili pepper flakes)
  • 1 tablespoon myulchi aekjeot 멸치액젓 (fish sauce)
  • 1 tablespoon saeujeot 새우젓 (salted and fermented shrimp) or use more fish sauce
  • 1 tablespoon minced garlic 
  • 1/2 teaspoon grated ginger
  • 2 to 3 teaspoon sugar or 2 tablespoons maesilcheong (Korean plum syrup) Or your favorite sugar substitute
  • 1 teaspoon roasted sesame seeds - optional

Instructions

    Cup of Yum
  1. Cut the cucumbers in half lengthwise. Cut each one in half again lengthwise. Dice the cucumbern quarters into about 1 to 1.5 inch-long pieces. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
  2. Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
  3. Cut the garlic chives into 1.5 inch long pieces. Thinly slice the onions.
  4. Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.

Notes

  • You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.