Cucumber Kimchi (Oi Kimchi)
User Reviews
4.8
Cucumber Kimchi (Oi Kimchi)
Description
This Cucumber Kimchi recipe transforms fresh Lebanese cucumbers, cut into short sections, by salting them lightly to draw out moisture and begin pickling. After resting 20 minutes, the cucumbers are rinsed, mixed with a vibrant kimchi sauce made from gochugaru (Korean chili flakes), minced garlic, grated apple, honey, salted shrimp, fish sauce, and minced ginger.
Optional ingredients include julienned carrots and chopped garlic chives for added crunch and aromatic layers. The mixture is placed in a glass container to ferment for 12 to 18 hours at room temperature, developing a balanced tangy, spicy, and slightly sweet character before chilling to serve.
This kimchi showcases the fresh, crunchy texture of cucumbers combined with a complex sauce that includes umami from salted shrimp and a subtle fruit sweetness, making it a distinctive pickled side or condiment.
Ingredients
MAIN
- 3 cucumber 450 g / 1 pound), other cucumber suitable for pickling is ok to use, rinsed, Lebanese variety
- 1 Tbsp sea salt coarse
- 50 g carrot 1.7 ounces), julienned (optional
- 20 g garlic chives or chives (0.7 ounces), chopped in same length as the cucumber (optional)
KIMCHI SAUCE (MIX THESE WELL IN A BOWL)
- 2 Tbsp gochugaru (korean chili flakes)
- 1 Tbsp garlic minced
- 1 Tbsp apple or asian pear, red, grated
- 1 Tbsp honey or sugar
- 1/2 Tbsp saeujeot (Korean salted shrimp), minced (if you don’t have this add more fish sauce below)
- 1/2 tsp fish sauce Korean
- 1/2 tsp ginger minced
Instructions
- Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
- Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
- Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.
Notes
- If avoiding salted shrimp and fish sauce, substitute with 1 tablespoon of regular soy sauce for flavor balance.
- Each tablespoon measures approximately 15 ml for ingredient accuracy.
- For expanding knowledge of Korean ingredients, consider consulting an essential Korean ingredient list for cooking guidance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8
Amount Per Serving
Calories 42 kcal
% Daily Value*
| Calories | 42kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Sodium | 1249mg | 52% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 10.1mg | 11% |
| Calcium | 40mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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