International Cuisine > Cooking Techniques Across Cultures > Fermentation (International) > Kimchi (Korean)

Easy Cucumber Kimchi (Oi Sobagi)

A refreshing and quick version of Kimchi using cucumbers. This recipe is perfect for beginners and those who want a lighter, crunchier alternative to traditional cabbage kimchi. Enjoy the spicy, savory, and slightly sweet flavors of Korean cuisine in just a few days!

Prep Time
30 minutes
Cook Time
Fermentation: 1-3 days
Servings
Yields approximately 4 cups
Ingredients
  • 6-8 Korean Cucumbers (or Kirby Cucumbers)
  • 1/4 cup Kosher Salt
  • 1/4 cup Korean Chili Powder (Gochugaru)
  • 4 cloves Garlic
  • 1 teaspoon Ginger
  • 2 tablespoons Fish Sauce
  • 1 tablespoon Sugar
  • 1 teaspoon Sesame Oil
  • 2-3 Green Onions
  • 1/2 Carrot
  • 1/4 Onion

Prepare the Cucumbers

Wash the cucumbers thoroughly. Cut off the ends. Cut each cucumber into 1-inch segments. Then, cut each segment into quarters lengthwise, leaving about 1/2 inch uncut at the base so the pieces remain attached. (Think of it like scoring the cucumber, creating wedges that are still connected at the bottom).

Salt the Cucumbers

Place the cucumbers in a bowl. Sprinkle with kosher salt. Toss to coat evenly. Let them sit for 30 minutes to 1 hour. This will draw out excess moisture and help them stay crunchy.

Make the Kimchi Paste

While the cucumbers are salting, prepare the kimchi paste. In a bowl, combine the Korean chili powder (gochugaru), minced garlic, minced ginger, fish sauce, sugar, and sesame oil. Mix well to form a paste.

Prepare the Vegetables (Optional)

If using, julienne the carrot and thinly slice the onion. Chop the green onions.

Combine and Mix

Rinse the salted cucumbers under cold water to remove excess salt. Drain well and gently squeeze out any excess water. Add the cucumbers, chopped green onions (and optional carrot and onion) to the kimchi paste. Using gloves, gently mix everything together, making sure the paste gets into the crevices of the cucumbers.

Pack and Ferment

Pack the cucumber kimchi into a clean glass jar or container. Press down gently. Leave about 1 inch of space at the top. Seal the jar tightly. Let it ferment at room temperature for 1-3 days, depending on your taste preference. Taste it daily. It should be tangy and slightly sour. Since this ferments quickly, be mindful of the smell and taste, adjusting the time as needed.

Refrigerate

Once the cucumber kimchi has reached your desired level of fermentation, store it in the refrigerator. It will continue to ferment slowly in the fridge. Cucumber kimchi is best enjoyed fresh and may not last as long as cabbage kimchi. Consume within a week for optimal flavor and texture.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and fermentation time.

Calories: Approximately 20-30
Carbohydrates: 3-5g
Protein: Less than 1g
Fat: Less than 1g
Sodium: Variable, can be high depending on salt and fish sauce content.

Other Considerations for Nutrition

Cucumber Kimchi is a very hydrating and refreshing dish. It's low in calories and provides some vitamins and minerals. It's a good source of probiotics if allowed to ferment properly. As with all Kimchi, the sodium content can be significant.

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FAQ

  • Why is my cucumber kimchi so watery?

    Cucumber kimchi tends to release more water than cabbage kimchi. Make sure you salt the cucumbers properly and squeeze out excess water before mixing with the paste. You can also add a tablespoon of glutinous rice flour paste (made by cooking 1 tsp of glutinous rice flour with 1/4 cup water until thickened) to the kimchi paste to help thicken it.
  • Can I use regular cucumbers instead of Korean or Kirby cucumbers?

    Yes, you can, but the texture might be slightly different. Korean and Kirby cucumbers are generally firmer and have smaller seeds. If using regular cucumbers, you might want to remove some of the seeds before preparing the kimchi.
  • How spicy is this recipe?

    The spiciness depends on the amount of Korean chili powder you use. Start with 1/4 cup and adjust to your preference. Remember that the kimchi will become slightly spicier as it ferments.