Cucumber Kimchi (Oi Kimchi): A Quick Fermenting & Crunchy Summer Favorite
A small-batch cucumber kimchi (oi kimchi) that’s quick to ferment, refreshingly crisp, and perfect for summer. No flour porridge needed, but just simple ingredients and three key tips to keep it crunchy!
Servings: 1.5 liters (1.6 quarts)
Equipment
- 1 kimchi container (around 1.7 liters or 1.8 quarts) preferably glass (or BPA-free plastic)
Ingredients
Cucumbers & Brine
- 1 kg cucumbers small pickling, snack, or young regular cucumbers
- 1½ tbsp 20g sea salt
- ½ cup 120 ml water
- ½ onion chopped
- 50 g chives or fine green onion
Seasoning (Yangnyeom)
- 4 tbsp gochugaru Korean chili powder
- 2 ½ tbsp anchovy sauce myeolchi-aekjeot, For vegan substitute, use 1½ tbsp guk-ganjang (Korean light soy sauce) + ½ tsp sea salt
- 1 tbsp rice syrup
- 1 tbsp 15g minced garlic
- ½ tsp 3g minced ginger
Finishing
- ½ cup water
Instructions
Step 1: Blanch & Prep the Cucumbers
- Bring 1 liter of water to a boil. Place the cucumbers in a colander and pour ½ liter of boiling water over them. Turn them over and pour the rest ½ liter of boiling water over. Shock with cold water and rinse immediately until the cucumbers cool down.
- Trim both ends of the cucumber, especially the flower end. If using large cucumbers, quarter lengthwise and remove the seeds with a spoon or knife. Slice into 2-3 cm half-moons.
Step 2: Brine
- Transfer cucumbers to a bowl. Dissolve 1½ tbsp sea salt in ½ cup water. Toss and let brine for 30 minutes, flipping halfway. Then drain well for 10 minutes (do not rinse). Shake off excess brine. This preserves the cucumber’s natural sweetness.
Step 3: Prepare the Vegetables
- While cucumbers are draining, dice the onion and cut the chives or green onion into 2-3 cm lengths. Halve the white part lengthwise before cutting.
Step 4: Mix & Pack
- In a bowl, add drained cucumbers and combine gochugaru, anchovy sauce, rice syrup, garlic, and ginger. Toss them together until cucumbers are evenly coated with the seasoning. Add the onion and chives and toss gently.
- Pack into a container and press down lightly. Pour ½ cup of water into the bowl and wash to collect every bit of seasoning left in the bowl, and pour it into the container. It’s okay if not all cucumbers are submerged, they’ll release more liquid overnight.
Step 5: Ferment & Store
- Leave the container at room temperature for 12–24 hours (longer if you're not making this in summer, when room temperatures are lower than 15°C (59°F)) until bubbles start to form and it smells lightly tangy. Then transfer to the refrigerator.
- Best after 3-5 days in the fridge. For peak fizz and flavor, enjoy within 2 weeks. Consume within 3-4 weeks for best texture.