Healthy & Special Diets > Fermented Foods Recipes (Healthy) > Kimchi Recipes (Healthy) > Vegan Kimchi Variations

Vegan Cucumber Kimchi (Oi Sobagi)

A refreshing and crunchy vegan cucumber kimchi, perfect for a light and flavorful side dish. This variation, known as Oi Sobagi, is quicker to ferment than Napa cabbage kimchi and offers a delightful crispness. This recipe incorporates a savory and slightly sweet marinade to enhance the natural flavor of the cucumbers.

Prep Time
30 minutes
Cook Time
5 minutes (for rice glue)
Servings
About 4-6 servings
Ingredients
  • 5-6 medium Korean Cucumbers (or Persian Cucumbers)
  • 2 tablespoons Sea Salt
  • 2 cups Water
  • 4-5 cloves, minced Garlic
  • 1 teaspoon, minced Ginger
  • 2-3 tablespoons (adjust to taste) Gochugaru (Korean Chili Powder)
  • 2-3 stalks, thinly sliced Green Onions
  • 1/4 small, finely chopped Onion
  • 1/4 medium, julienned (optional) Carrot
  • 1 teaspoon Rice Flour (Glutinous Rice Flour)
  • 1/4 cup Water
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Maple Syrup (or Agave)
  • 1 teaspoon Toasted Sesame Seeds

Prepare the Cucumbers

  • Wash the cucumbers thoroughly.
  • Trim off the ends.
  • Cut each cucumber into 1-inch thick rounds.
  • Make a cross-cut ( + ) in each round, stopping about halfway through, leaving the bottom intact. This creates pockets for the filling.

Salt the Cucumbers

  • In a bowl, dissolve the sea salt in 2 cups of water.
  • Soak the cut cucumbers in the salt water for about 30 minutes. This will help them stay crisp and remove excess moisture.
  • Rinse the cucumbers thoroughly under cold water and gently squeeze out any excess water.

Prepare the Rice Flour Paste (Glue)

  • In a small saucepan, whisk together rice flour and 1/4 cup of water until smooth.
  • Cook over low heat, stirring constantly, until the mixture thickens into a thin paste (like a light sauce). This should take only a few minutes.
  • Let it cool completely before using.

Make the Kimchi Filling

  • In a bowl, combine the minced garlic, minced ginger, gochugaru, sliced green onions, chopped onion, julienned carrot (if using), soy sauce, maple syrup, and cooled rice flour paste.
  • Mix well until all ingredients are evenly distributed.

Stuff the Cucumbers

  • Using your fingers or a small spoon, carefully stuff the kimchi filling into the cross-cuts of each cucumber round.
  • Make sure the filling is packed in firmly.

Pack and Ferment

  • Place the stuffed cucumbers in a clean glass jar or container.
  • Pack them tightly, but not too tightly.
  • Sprinkle the toasted sesame seeds over the top.
  • Leave about an inch of headspace in the jar.
  • Let it ferment at room temperature (ideally around 65-70°F or 18-21°C) for 1-2 days. Cucumber kimchi ferments much faster than Napa cabbage kimchi.

Refrigerate and Enjoy

  • After 1-2 days, taste the kimchi. If it's sour enough for your liking, transfer it to the refrigerator to slow down the fermentation process.
  • Oi Sobagi is best enjoyed within a week, as it can become too sour if fermented for too long.

Nutrition Facts Estimated per 100g of product

Please note that these values are estimates and can vary based on specific ingredients and fermentation time.

  • Calories: 20-30
  • Protein: <1g
  • Fat: <1g
  • Carbohydrates: 4-6g
  • Fiber: 1-2g
  • Sodium: Varies depending on salt content. Rinse well to control.
  • Vitamin K: Moderate source
  • Probiotics: Present due to fermentation

Other Important Considerations for Nutrition

  • Sodium Content: As with all kimchi, be mindful of the sodium content. Control it by rinsing the cucumbers well.
  • Probiotics: Fermentation time impacts the probiotic count. Short fermentation yields a milder flavor and fewer probiotics.
  • Spice Level: Adjust the amount of gochugaru to your preference.
  • Freshness: Cucumber kimchi is best eaten fresh, as it becomes softer and more sour with longer fermentation.

← Tropical Water Kefir Vegan Napa Cabbage Kimchi →

FAQ

  • How long does cucumber kimchi last?

    Cucumber kimchi is best enjoyed within 5-7 days of fermentation, as it can become overly sour and soft if stored for longer.
  • Can I add other vegetables to cucumber kimchi?

    Yes, you can add other vegetables like thinly sliced bell peppers or radishes to the filling for added flavor and texture.
  • My cucumber kimchi is not spicy enough. What can I do?

    You can add more gochugaru to the filling next time. You can also add a pinch of cayenne pepper for an extra kick, but use it sparingly.
  • Why are my cucumbers getting soft?

    Cucumbers will soften as they ferment. Salting them properly and not over-fermenting will help maintain their crispness. Store them in the refrigerator to slow down the softening process.