Oi Kimchi (오이김치)

Name: Oi Kimchi
Total time: 45 min
Yield: 4
Cuisine: Korea
Ingredients: 680 g cucumber; 1 tbsp coarse sea salt; 2-3 pcs garlic clove; 1 tbsp minced garlic; 0.25 pcs onion; 2-3 tbsp gochugaru; 1 tbsp fish sauce; 1 tbsp fermented shrimp; 0.5 tsp grated ginger; 2-3 tsp sugar; 1 tsp toasted sesame seeds

Korea

Super simple cucumber kimchi — crunchy, juicy and aromatic. It can be eaten the same day, or left at room temperature to develop a more pronounced fermented flavor.

Ingredients

680 g cucumber
1 tbsp coarse sea salt
2-3 pcs garlic clove
1 tbsp minced garlic
0.25 pcs onion
2-3 tbsp gochugaru
1 tbsp fish sauce
1 tbsp fermented shrimp
0.5 tsp grated ginger
2-3 tsp sugar
1 tsp toasted sesame seeds

Steps

Slice the cucumbers lengthwise in half, then halve each half again. Cut the resulting quarters into pieces about 2.5–3.5 cm long. Sprinkle them with salt, distributing evenly, and let sit for about 30 minutes to release their juice.
Drain the cucumbers well in a colander to remove the released moisture. Do not rinse them.
Cut the garlic cloves into pieces about 3.5 cm long, and slice the onion into thin half‑rings.
In a large bowl, add the drained cucumbers together with the sliced onion, garlic, and all remaining ingredients (gochugaru, fish sauce, fermented shrimp, minced garlic, ginger, sugar, toasted sesame seeds). Mix thoroughly until the cucumbers are completely coated with the seasoning.
Let the mixture sit at room temperature for about 30 minutes to ferment, then store in the refrigerator if desired.