Cucumber Kimchi (Oi Kimchi)
The crunchy texture and the refreshing taste of cucumbers are perfectly preserved in this fabulous Korean Cucumber Kimchi that is Vegan and Gluten Free
- Prep time
- 3 hr
- Cook time
- 5 min
- Yield
- 25 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 lb pickling cucumbers ((Korean, Kirby, Persian, Pickling))
- 60 g Korean Solar Sea Salt (Cheonilyeom) (with bittern removed (60 gram = 1/4 cup))
- 150 g chives, Korean or Chinese ((150 gram = 5 oz))
- 6 Tbsp Korean red chili powder ((gochukaru))
- 3 Tbsp sugar
- 5 Tbsp garlic ((chopped))
- 2 tsp Korean Sea Salt (Cheonilyeom)
- 4 green onions
Instructions
- 1
Cut cucumber ends, and then into halves and then further cut each half horizontally to make 4 flat pieces.
- 2
In a large bowl, add the cut cucumbers and sprinkle Korean sea salt. 1/4 cup per 5 lbs. Toss cucumbers with your hands so that they are evenly coated with salt. Pickle for 3 hrs or until cucumbers have shriveled up like so -
- 3
While cucumbers are pickling, prepare seasoning by cleaning and chopping chives, green onions and garlic.
- 4
When cucumbers are pickled, drain cucumbers in a colander. DO NOT RINSE but just let excess liquid drain for few minutes.
- 5
In a large bowl, add the cucumber, chives, green onions, red chili powder, sugar, garlic and salt. Mix everything gently.
- 6
Transfer cucumbers to a container and leave at room temp for 24 to 36 hrs and then put in fridge. How long you ripen your kimchi at room temp depends on how quickly you want to eat it and keep it. If you want to eat it asap then leave it out 36 hrs or more until it tastes ripe. If you want to store it longer then, put it in the fridge after 24 hrs and let it ripen slowly in the fridge.