Oi-sobagi: Cucumber Kimchi
This is a quick-fermentation kimchi that favors crunch over the long aging required by cabbage. The goal is to keep the cucumber firm while letting the spice base penetrate the flesh.
Watch the salt level carefully
The salt stage is not for flavor but for structure; if the cucumbers sit too long, they lose their snap.
- large mixing bowl
- sharp paring knife
- colander
- airtight glass jar or container
What goes in.
- 10Kirby or Persian cucumbers
- 3 tbspsea salt
- 1/2 cupchives, cut into 1/2-inch pieces
- 1/4 cupgochugaru (Korean red chili flakes)
- 2 tbspfish sauce
- 1 tbspminced garlic
- 1 tspgrated fresh ginger
- 1 tspsugar
Maintaining integrity
Place a chopstick on either side of the cucumber to prevent your knife from slicing all the way through, creating an even pocket for the paste.
The method.
Prep the cucumbers
Cut off the ends. Slice each cucumber lengthwise in a cross shape, leaving about an inch at the base connected.
Salt for texture
Rub salt into the cuts and over the skins. Let them sit in a colander for 30 minutes until they soften enough to bend without snapping. Rinse thoroughly under cold water and pat dry.
Mix the paste
Combine chives, gochugaru, fish sauce, garlic, ginger, and sugar in a bowl. It should be a thick, vibrant red paste.
Stuffing
Use your fingers or a small spoon to push the spice paste deep into the cucumber crevices. Coat the outside lightly with any leftover mixture.
Ferment
Pack them into an airtight container. Keep it at room temperature for 12 to 24 hours, then move to the refrigerator.
Other turns to take.
Extra Crunchy
Add julienned carrots to the spice paste for added texture and sweetness.
Vegan
Replace the fish sauce with a splash of soy sauce and a little bit of kelp stock.
When it doesn't go to plan.
Use firm, small cucumbers; the larger ones have too many seeds and become mushy.
If the cucumbers taste too salty after rinsing, soak them in cold water for 10 minutes.
Wait at least 24 hours before eating to allow the moisture from the cucumbers to marry with the spice paste.
The ones that keep coming up.
How long does this keep in the fridge?
It is best consumed within 7 to 10 days while the cucumber maintains its snap.
Can I use regular table salt?
Stick to sea salt or kosher salt. Table salt often contains iodine, which can interfere with the fermentation and dull the color.
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