Oi Kimchi is a vibrant and refreshing side dish that offers a lighter, crunchier alternative to traditional napa cabbage kimchi. This recipe features firm cucumbers stuffed with a pungent mixture of minced garlic, ginger, and scallions, then marinated in a spicy chili paste and a tangy radish juice brine. The result is a complex flavor profile that balances heat, sourness, and savory depth. The texture remains delightfully crisp even after fermentation, making it the perfect palate cleanser for rich meals. Ideal for summer gatherings or as a zesty accompaniment to grilled meats, this quick-fermenting kimchi is ready to eat in just a couple of days, bringing authentic Korean flavors to your table with minimal effort.
Cucumber Kimchi “Oi Kimchi”
Description
Oi Kimchi is a vibrant and refreshing side dish that offers a lighter, crunchier alternative to traditional napa cabbage kimchi. This recipe features firm cucumbers stuffed with a pungent mixture of minced garlic, ginger, and scallions, then marinated in a spicy chili paste and a tangy radish juice brine. The result is a complex flavor profile that balances heat, sourness, and savory depth. The texture remains delightfully crisp even after fermentation, making it the perfect palate cleanser for rich meals. Ideal for summer gatherings or as a zesty accompaniment to grilled meats, this quick-fermenting kimchi is ready to eat in just a couple of days, bringing authentic Korean flavors to your table with minimal effort.Ingredients
Directions
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Grate the giant white radish and squeeze the pulp in a piece of cheesecloth to extract approximately 1/4 cup of juice; set aside.
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Wash the cucumbers thoroughly. If using small pickling cucumbers, trim the ends. If using larger cucumbers, cut them into thirds to create barrel-shaped rounds.
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Sprinkle the cucumbers with 3 tablespoons of salt and rub it all over them. Let them sit for about 10-15 minutes until they begin to soften.
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Rinse the salted cucumbers under cold water to remove excess salt, then pat them dry.
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Using a sharp knife, make a deep lengthwise slash in each cucumber piece, cutting almost through to the other side but leaving the base intact.
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Gently open the slashed cucumbers to create a pocket for stuffing.
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In a small bowl, combine the shredded green onions, minced garlic, minced ginger, 1 tablespoon of salt, and the kimchi chili paste. Mix well to form a thick filling.
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Stuff the spice mixture into the slashes of the cucumbers, packing it in firmly.
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Place the stuffed cucumbers tightly into a clean jar or crock.
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In a separate bowl, mix the reserved radish juice with 2 1/2 cups of water and 1/2 tablespoon of salt.
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Pour the brine over the cucumbers, ensuring they are fully submerged. Use a weight if necessary to keep them under the liquid.
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Cover the jar with plastic wrap or its own lid to seal it.
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Let the kimchi stand at room temperature (around 72&# 194;°F) for 2 days to ferment.
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After 2 days, transfer to the refrigerator to slow the fermentation process. Serve chilled.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 85.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 75.2mg4%
- Total Carbohydrate 19.6g7%
- Dietary Fiber 4.8g20%
- Sugars 9.3g
- Protein 3.5g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
