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Oi Sobagi Korean Cucumber Kimchi

A fresh, crisp kimchi made from small Kirby cucumbers, Oi Sobagi offers a light, spicy, and tangy side dish that complements many meals.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Appetizer, Side Dish
Cuisine: Korean
Calories: 40
Ingredients Method Notes

Ingredients
  

For the brining
  • 10 pieces Kirby cucumbers, trimmed and halved
  • 8 cups water
  • 1 cup coarse sea salt
For the spicy paste
  • 1 cup Korean red pepper flakes (gochugaru)
  • 1/2 cup water
  • 1/4 cup fish sauce
  • 2 tablespoons white sugar Can reduce to make it more diabetic-friendly.
  • 2 tablespoons minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon salted fermented shrimp (saewujeot) Can be omitted for a vegetarian option.
Additional Ingredients
  • 2 cups garlic chives, cut into 1/2-inch pieces
  • 1 piece radish, cut into matchstick-size pieces Or to taste.
  • 1 pinch sesame seeds Or to taste.

Method
 

Preparation
  1. Place cucumbers onto one end, slice in half down the length to create an x-shape, leaving the last 1/4-inch uncut. Place into a bowl.
  2. Combine 8 cups water and sea salt in a saucepan over medium heat. Bring to a boil.
  3. Pour brine mixture onto the cucumbers. Brine until flavors combine, about 1 hour.
  4. Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl. Mix until sauce is thoroughly combined.
  5. Rinse cucumbers in cold water. Place in a colander to drain. Sit until semi-dry, about 10 minutes.
  6. Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well.
Fermentation
  1. Place cucumbers, chives, radish, and sesame seeds in an air-tight container.
  2. Let sit at room temperature until flavors combine, 1 to 2 days.
  3. Refrigerate until ready to serve.

Notes

Store kimchi in an air-tight container in the fridge for 2 to 3 weeks. Freezing is not recommended as it will alter the texture of the cucumbers.