International Cuisine > Korean Cuisine > Kimchi & Banchan (Korean Side Dishes) > Oi Kimchi (Cucumber Kimchi)

Oi Kimchi: Refreshing Korean Cucumber Kimchi

Oi Kimchi, or Korean cucumber kimchi, is a crunchy, refreshing, and spicy side dish perfect for hot summer days. This recipe provides a step-by-step guide to making your own delicious Oi Kimchi at home.

Prep Time
30 minutes
Cook Time
No cooking required (fermentation time varies)
Servings
6-8
Ingredients
  • 6 medium Korean cucumbers (Oigge)
  • 3 tablespoons Kosher salt
  • 1 cup Water
  • 3-4 tablespoons Korean chili flakes (Gochugaru)
  • 2 tablespoons Fish sauce
  • 6 cloves Garlic
  • 1 teaspoon Ginger
  • 1 tablespoon Sugar
  • 1 tablespoon Rice flour
  • 1/2 cup Water (for rice paste)
  • 4 stalks Green onions
  • 1/4 medium Onion
  • 1/4 medium Carrot
  • 1 tablespoon Sesame seeds

Preparing the Cucumbers

Thoroughly wash the cucumbers. Cut off the ends and then slice each cucumber into ½-inch thick rounds or diagonally into 1-inch pieces. Place the sliced cucumbers in a large bowl.

Salting the Cucumbers

Sprinkle the cucumbers with kosher salt and add 1 cup of water. Gently mix to ensure the cucumbers are evenly coated with salt. Let them sit for 30 minutes, mixing occasionally, until they become slightly softened and flexible. This process helps to draw out excess moisture and ensures a crunchy texture.

Making the Rice Flour Paste

While the cucumbers are salting, prepare the rice flour paste. In a small saucepan, combine rice flour and ½ cup of water. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth paste. This usually takes about 2-3 minutes. Remove from heat and let it cool completely.

Preparing the Kimchi Paste

In a large bowl, combine the cooled rice flour paste, Korean chili flakes (gochugaru), fish sauce, minced garlic, minced ginger, and sugar. Mix well to form a vibrant red kimchi paste. Adjust the amount of gochugaru based on your spice preference.

Rinsing the Cucumbers

After the cucumbers have been salted for 30 minutes, rinse them thoroughly under cold running water at least 3 times to remove excess salt. Drain well and gently squeeze out any excess water.

Combining Everything

Add the rinsed cucumbers, chopped green onions, thinly sliced onion, and julienned carrot to the bowl with the kimchi paste. Gently mix everything together until the cucumbers and vegetables are evenly coated with the paste.

Fermenting the Kimchi

Pack the Oi Kimchi into an airtight container. Leave about an inch of space at the top. Press down gently to submerge the cucumbers in the paste. Let it sit at room temperature for 1-3 days to ferment, depending on your preference for sourness. Check daily and release any built-up gas by opening the container briefly. Once it reaches your desired level of fermentation, store it in the refrigerator to slow down the process. It's ready to eat immediately, but the flavor will develop further as it ferments.

Serving

Serve the Oi Kimchi cold as a side dish with rice, grilled meats, or Korean BBQ. Sprinkle with toasted sesame seeds before serving for added flavor and visual appeal.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 50-60 kcal
Protein: 1-2g
Fat: 1-2g
Carbohydrates: 8-10g
Sodium: Varies depending on salting and fermentation (can be high)

Other Important Considerations for Nutrition

Oi Kimchi is a good source of probiotics due to the fermentation process, which supports gut health. It also contains vitamins and minerals from the vegetables. However, it can be high in sodium due to the salting process. Adjust the amount of salt used based on dietary needs and preferences. People with sodium restrictions should consume it in moderation.

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FAQ

  • Can I use regular cucumbers instead of Korean cucumbers?

    While Korean cucumbers (Oigge) are preferred for their crispness and texture, you can use regular cucumbers in a pinch. However, consider peeling them partially to avoid bitterness and ensure they are firm.
  • How long will Oi Kimchi last in the refrigerator?

    Oi Kimchi will typically last for 1-2 weeks in the refrigerator. The flavor will continue to develop over time, becoming more sour.
  • Can I freeze Oi Kimchi?

    Freezing Oi Kimchi is not recommended as it can alter the texture of the cucumbers, making them mushy. It is best enjoyed fresh.
  • What can I do if my Oi Kimchi is too salty?

    If your Oi Kimchi is too salty, you can rinse it briefly under cold water before serving. You can also add a little bit of sugar or vinegar to balance the flavors.