Cucumber Kimchi

Steps Making Recipes Cucumber Kimchi using 9 ingredients and 12 steps

Cucumber Kimchi - Place in a medium bowl and mix thoroughly with salt. Place cucumber pieces in a bowl, add salt, and mix until coated. Cucumber kimchi (Oi Kimchi, 오이 김치) is a popular summer kimchi in Korea. My mom used to make either a quick cucumber kimchi (as seen above) or stuffed cucumber kimchi (oi sobagi, 오이 소박이) every summer. You might be wondering how these two kimchi are different?

Because the cucumbers are cut similar to cubes, this cucumber kimchi is also called oi kkakdugi (오이깍두기), named after cubed radish kimchi — kkakdugi.

This post is a long overdue update with new photos, more information, and an improved recipe.

You can have Cucumber Kimchi using 9 ingredients and 12 steps. Here is how you cook that.

Ingredients cook Cucumber Kimchi

1. You need 1 English Cucumber.
2. Prepare 1/2 tablespoon Salt.
3. Prepare 1 carrot.
4. It's 1 teaspoon garlic minced.
5. You need 1/4 teaspoon ginger grated.
6. Prepare 1/2 teaspoon Sugar.
7. You need 1/2 tablespoon Fish sauce.
8. Prepare 1/2 tablespoon Honey.
9. It's 1 &1/2 Tablespoon Korean Chili powder.

Cucumber Kimchi step by step

1. Cut off both ends of the cucumber. Divide the cucumber into 4 pieces, then cross-cut each piece. Remove the centre (the seeds) of the cucumber if it is watery and slimy. Then cut the cucumbers into sticks. You should end up with 5-6cm long cucumber sticks..
2. Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly..
3. Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes..
4. Julienne the carrots. If you have a vegetable slicer, it would be fast and easy..
5. Mince the garlic as small as possible..
6. Grate the ginger..
7. Put the carrots, garlic and the ginger into a food bag..
8. Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag..
9. Check that the cucumbers are slightly salted (but not too much). If it is too salty, give the cucumbers a quick rinse. If you can’t taste the salt at all, add a bit more salt..
10. Put the cucumbers into the same food bag and mix well..
11. Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!.
12. Then keep it in the fridge..

Cucumber Kimchi - I got this recipe from my sister, who can probably make this kimchi with her eyes closed. Oi Sobagi (cucumber kimchi) is a delicious kimchi with a refreshing taste and crunchy texture. In Korea, Oi Sobagi is more often enjoyed during the spring and summer time when cucumbers are in season. However, you can enjoy it for any meals at any time of the year. Traditionally, cucumbers are stuffed with garlic chives and seasoning, which is. Place cucumber mixture in a mason jar. Place inside a second ziplock bag, and seal. Thank you and good luck