Trust Me This Is The Easiest Kimchi Of All Time l Cucumber Kimchi (Oi Kimchi)

Introduction

In this tutorial, you'll learn how to make the easiest cucumber kimchi, also known as Oi Kimchi. This refreshing and tangy side dish is perfect for enhancing any meal and is particularly simple to prepare, making it a great introduction to kimchi for beginners. Let's dive into the steps to create this delicious dish!

Step 1: Prepare the Cucumbers

• Choose the Right Cucumbers: Select Korean cucumbers if available, or use English cucumbers. Avoid regular slicing cucumbers as they may be too watery.
• Wash and Cut: Rinse the cucumbers thoroughly under cold water. Cut them into quarters lengthwise, then chop them into bite-sized pieces (about 2 inches long).
• Salt the Cucumbers: Place the chopped cucumbers in a large bowl. Sprinkle with coarse sea salt and toss to coat evenly. Let them sit for about 20-30 minutes to draw out excess moisture.

Step 2: Make the Kimchi Paste

• Gather Ingredients: You will need:
  • 1 tablespoon of Korean chili pepper flakes (gochugaru)
  • 1 tablespoon of fish sauce
  • 1 teaspoon of sugar
  • 1 garlic clove, minced
  • Optional: a small amount of grated ginger for extra flavor
• Mix the Paste: In a small bowl, combine all the ingredients to form a thick paste. Adjust the amount of chili flakes based on your desired spice level.

Step 3: Combine Ingredients

• Rinse and Drain Cucumbers: After the cucumbers have released water, rinse them under cold water to remove excess salt. Drain well.
• Mix with Paste: In a mixing bowl, add the drained cucumbers to the kimchi paste. Use your hands (wear gloves for easier cleanup) to thoroughly combine the cucumbers and paste until evenly coated.

Step 4: Pack and Ferment

• Pack the Mixture: Transfer the cucumber mixture into a clean glass jar or container, pressing down to remove air pockets. Leave some space at the top to allow for fermentation.
• Ferment: Seal the jar and let it sit at room temperature for 1-2 days, depending on your desired level of fermentation. You can taste it periodically to check for flavor.

Step 5: Store and Serve

• Refrigerate: Once fermented to your liking, store the kimchi in the refrigerator. It can last for several weeks.
• Serve: Enjoy your cucumber kimchi as a side dish with rice, in salads, or as a topping for various Korean dishes.

Conclusion

Making cucumber kimchi is an easy and rewarding process that adds a vibrant, tangy flavor to your meals. Remember to use high-quality ingredients and adjust the spice levels to suit your taste. Enjoy your homemade kimchi as part of a larger Korean meal or as a refreshing snack!