Add this dish to one of my least favorite dishes when I was growing up, mainly because the only cucumbers that were available at the local grocery store were the Garden cucumber with its thick, dark green, and bitter skin. So whenever my mom made this kimchi back in the day, I was less than excited and rarely touched the stuff. So now I really want to take a stab at making my own oi (cucumber) kimchi since 1) it’s summer, 2) there is a wider variety of cucumbers and 3) it’s my husband’s favorite kimchi.
Typically, oi kimchi is only served during the summer when cucumbers are at their best. Its flavors are more “fresh” than the more fermented and spicy cabbage kimchi. The Kirby variety work best for pickling, but I prefer English cucumbers for oi kimchi. If you prefer a little more crunch, then give this recipe a go with your harvest of Kirbys. And if you have access to an Asian or Korean market, see if they have Korean cucumbers. They have characteristics similar to that of a Kirby, but they are longer and more slender with a paler green skin.
4 English cucmbers (each about 9-10 inches long)
1 Tablespoon kosher salt
1/4 cup kochugaru (red pepper powder, coarse)
3 stalks scallions, thinly sliced crosswise
3-4 cloves of garlic, minced
1 teaspoon minced ginger
2 Tablespoons fish sauce
1/2 cup shredded carrots (or 1 medium carrot, julienned)
1 Tablespoon sugar
1 – Rinse and clean the cucumbers. Trim the ends and cut into 2 1/2 inch sections. And with each section, cut into quarters, but leaving one end intact.
2 – In a large bowl, toss the cucumbers with salt. Make sure you get some salt into the quartered section. Set aside at room temperature for about an hour.
3 – Drain the cucumbers in a large colander. Do not rinse the bowl.
4 – In the same large bowl, mix together the kochugaru, scallions, garlic, ginger, fish sauce, carrots, and sugar. Mix until thoroughly combined.
5 – If you have some food-safe plastic gloves, you may want to put them on now. You will thank me later. Take a fingerful of the red pepper mixture and loosely stuff each cucumber section. Place the section into a large clean jar. Repeat for the remaining cucumber sections. If you have any remaining red pepper mixture, just pour it over the cucumbers. Seal the jar.
6 – Let the cucumbers sit at room temperature for about 24 hours.
7 – They are ready to eat right away, but they are best served chilled. Keep the kimchi in the refrigerator and they will be good for up to a week.
Heather at Hezzi D’s Books and Cooks is hosting this week’s #SundaySupper event: Preserving the Harvest. Take a look at how to preserve all of your favorite summer fruits, vegetables, and even meats.
Apricot Ginger Jam from Happy Baking Days
Banana Jam from Killer Bunnies, Inc
Blueberry Cheesecake Ice Cream from Gotta Get Baked
Blueberry Lemon Basil Jam from Daily Dish Recipes
Candied Watermelon Rind fromWhat Smells So Good?
Fig and Strawberry Jam from Jane’s Adventures in Dinner
Mixed Berry Rhubarb Jam from Hezzi-D’s Books and Cooks
Mulberry Jam from Curious Cuisiniere
Quick Peacharine Chutney from Shockingly Delicious
Pineapple Upside Down Cake Freezer Jam fromCookin’ Mimi
Strawberry Butter from The Urban Mrs
Corn Cob Jelly from Blueberries and Blessings
Deep South Dilly Beans from Eat, Move, Shine
Fermented (Sour) Pickles from Growing Up Gabel
Fire Roasted Salsa fromPeanut Butter and Peppers
Hot and Spicy Giardiniera from The Messy Baker
Hot Italian Giardiniera from Healthy. Delicious.
Jalapeños en Escabeche (Pickled Jalapeños) fromLa Cocina de Leslie
Oi Kimchi (Korean Cucumber Kimchi) from kimchi MOM
Refrigerator Dill Pickles from Country Girl in the Village
Spicy Sweet Tomato Chutney fromFood Lust People Love
Traditional Escabeche (Pickle) fromBasic N Delicious
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