Cucumber Kimchi

Name: Cucumber Kimchi (Oi Kimchi)
Yield: Makes about 1 litre (1¾ pints)
Cuisine: Korean
Ingredients: 450 g (1 lb) small Korean cucumbers (oi) or Kirbies (about 4 total); 450 g (1 lb) small Korean cucumbers (oi) or Kirbies (about 4 total); 450 g (1 lb) small Korean cucumbers (oi) or Kirbies (about 4 total); 1 tbsp sea salt; 1 onion, roughly chopped; 4 spring onions, chopped; 1 tbsp gochugaru (Korean chilli flakes); 1 tbsp gochugaru (Korean chilli flakes); 1 tbsp salted shrimp (saewoo jeot), rinsed; 1 tbsp salted shrimp (saewoo jeot), rinsed; 1 small clove garlic; 1 (2.5 cm/1 in) knob fresh ginger, peeled and chopped; 15 fresh chives, cut into 5 cm (2 in) pieces

Oi Kimchi

Preparation info

Makes about
1
litre

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

One of the most beloved versions of kimchi takes a bit of time, but you’ll be pleasantly surprised by the results. This kimchi tastes great on top of my Krazy Korean Burgers as well, as a different take on the American pickle.

Ingredients

450 g (1 lb) small Korean cucumbers (oi) or Kirbies (about 4 total)

Asia
Korea
Fish course
Gluten-free
Pescatarian

Method

USING A SMALL KNIFE, cut each cucumber crossways into 5 cm (2 in) pieces. Stand the pieces on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross cut sides up in a single layer in a glas