Korean•healthy

Cucumber Kimchi (Oi Kimchi)

Cucumber kimchi is a crisp, refreshing Korean side dish. Pair this with all your favorite summer dishes for a spicy and savory flavor pairing.

Ingredients

Quantities are shown as originally provided.

680 g cucumbers (Korean, Kirby, English, Persian, or Japanese cucumbers can work)
1 tbsp coarse sea salt
50 g carrots, julienned
30 g garlic chives, cut into 2-inch long pieces
3 tbsp gochugaru
1 tbsp fish sauce
1 tbsp apple, grated
1 tbsp onion, grated
2 tsp garlic, grated
2 tsp sugar
1 tsp ginger, grated

1
Cut off the ends of each cucumber. Quarter the cucumbers lengthwise, then cut them into 2-inch long pieces. Transfer the cucumber pieces to a large bowl. Sprinkle in the coarse sea salt and toss to ensure the cucumbers are evenly covered with the salt. Let sit for at least 30 minutes.
2
In the meantime, prepare the kimchi paste. Combine together all the ingredients and mix until smooth.
3
After 30 minutes, drain out the liquid released by the cucumbers -do not rinse the cucumbers. Add in the carrots, garlic chives, and the kimchi paste. With clean gloves, toss all the ingredients together until the paste has evenly coated all the vegetables.
4
Transfer the cucumber kimchi to an airtight container. You can serve the kimchi right away, or let it sit at room temperature for about 15 hours to speed up the fermentation process and transfer to the fridge.