Cucumber Kimchi (Oi Kimchi) Recipes

Ingredients :

18 Kirby cucumbers

2 tsp salt

Sauce -

4 ounces Korean chives, finely chopped

2 ounces carrot, finely chopped

2 ounces Korean radishes, finely chopped

1/4 cup and 2 tbsp red pepper powder

2 tbsp ground salted shrimp

1-1/2 tbsp sugar

1 tsp finely minced fresh ginger

3 tbsp minced garlic

1/2 tsp salt

Cucumber Preparation - Wash cucumbers and then cut the stems and discard. Quarter each cucumber (leaving one end intact). Prepare all the cucumbers the same way. Put them in a bowl and evenly sprinkle on the salt. Leave at room temperature for 1 hour.

Making the Kimchi - Mix all the sauce ingredients in a bowl. Stuff the sauce into each cucumber.

Enjoying the Kimchi - Oi Kimchi can be eaten right away, but it will also keep for up to 1 week. For best results, leave it at room temperature for about 24 hours, and refrigerate after that.

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