
Cucumber Kimchi (Oi Gimchi)
A delicious korean dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
59 min
Serves
2
Rating
0.0 (0)
Ingredients
- 10 pickling cucumbers
- just over a pound
- 1/3 cup table salt
- 4 1/3 cups water
- 6 cloves garlic
- minced
- 1/2 onion
- diced
- 1/2 bunch Korean leeks (buchu)
- cut into 1/2-inch lengths
- 5 green onions
- cut into 1/2-inch lengths
- 1/4 cup Korean chile powder
- 1 tablespoon coarse sea or kosher salt
- 1 teaspoon sugar
Instructions
- 1
Cut the cucumbers lengthwise into quarters and place in a large bowl.
- 2
Dissolve the table salt in 4 cups of the water and pour over the cucumbers.
- 3
Soak the cucumbers for about 20 minutes.
- 4
Combine the garlic, onion, Korean leeks, green onions, chile powder, and sea salt in another large bowl.
- 5
Remove the cucumbers from the salt water and rinse.
- 6
Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated.
- 7
Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.
- 8
Dissolve the sugar in the remaining 1/3 cup water and pour over the cucumbers.
- 9
Cover tightly.
- 10
Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe.
- 11
The cucumbers should be sour and have absorbed the salt and flavors of the seasoning.
- 12
Refrigerate after opening.
- 13
It will keep for almost 2 weeks in the refrigerator.