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.

It’s summer again, meaning it’s the perfect time for all of us to cool down with some refreshing meals and snacks. Around this time is when my family would usually crave things like watermelon, cantaloupes, mangoes, and cucumbers. Basically anything cool and juicy.

I love making batches of kimchi every couple months or so, and these oi kimchi have been an absolute hit every time with my family and friends. It’s spicy, umami, and incredibly refreshing. I love the crunch of the cucumbers, especially when it’s paired with barbecue, or even just a bowl of warm rice!

Cucumber Kimchi

One of the many things that I admire about Korean cuisine are the wide varieties of Kimchi that can be made with different seasonings and vegetables. Cucumber kimchi, for instance, can be differentiated as either oi kimchi or oi sobagi (stuffed cucumber kimchi).

For this recipe, we won’t be stuffing the cucumbers, only tossing them in the seasoning paste.

Instructions for Cucumber Kimchi

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 sea salt and toss to ensure the cucumbers are evenly covered with the salt. Let sit for at least 30 minutes.

In the meantime, prepare the kimchi paste. Combine together all the ingredients and mix until smooth.

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.

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.

How long is Cucumber Kimchi good for?

Depending on where you live, kimchi at room temperature would typically last for about 1 week. Warmer temperatures aid in speeding up the fermentation process (leading to a more sour taste), but it can also accelerate spoilage if not watched carefully.

In the fridge, kimchi can last for up 2-3 weeks. Fermentation in the fridge is slower and can reduce chances of early spoilage.

I love the taste of fresh kimchi, so I immediately refrigerate my batches as soon as I make them and I slowly enjoy the gradual taste of sourness as the cucumbers ferment over time! Others may prefer their kimchi already sour, and so you can choose to let it sit for a couple hours at room temperature and then move it to the fridge to lengthen its shelf life.

Looking for more tasty side dishes? Here’s a couple that you might love:

• Honey Garlic Potatoes
• Atchara (Filipino Pickled Papaya Salad)
• Seared Peanut Bokchoy
• Filipino Roasted Kabocha Soup

Cucumber Kimchi (Oi Kimchi)

4.6 from 11 votes

Recipe by Ian Course: SidesCuisine: Korean

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

Cook Mode

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Ingredients

• 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

• Kimchi Paste

• 3 tbsp gochugaru

• 1 tbsp fish sauce

• 1 tbsp apple, grated

• 1 tbsp onion, grated

• 2 tsp garlic, minced

• 2 tsp sugar

• 1 tsp ginger, minced

Directions

• 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.
• In the meantime, prepare the kimchi paste. Combine together all the ingredients and mix until smooth.
• 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.
• 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.

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