Crisp and Spicy Summer Banchan
Cucumber kimchi, or Oi Kimchi (오이김치), is a classic Korean side dish (banchan), particularly popular during warm seasons. Faster to prepare and ferment than cabbage kimchi, it offers an incredibly crisp texture, seasoned with a flavorful sauce made from Korean chili powder, garlic, and ginger.
Perfect for accompanying a barbecue (samgyeopsal), plain rice, or a quick bibimbap, this kimchi stands out for its vibrant taste and immediate freshness.
⏱️ Preparation Time
- Preparation: 40 minutes
- Cooking: 5 minutes (for the brine)
- Fermentation: 2 to 3 days at room temperature
🧾 Ingredients (for 2 x 500 ml jars)
🥒 For the cucumbers:
- 1.5 kg Lebanese cucumbers (or small firm cucumbers)
- 1.5 L water
- 60 g coarse salt
🌶️ For the kimchi sauce:
- 35 g gochugaru (Korean chili flakes) 🔥
- 50 ml fish sauce (or soy sauce for a vegetarian version)
- 30 g sugar
- 6 cloves garlic, minced
- 30 g ginger, minced
🥣 Preparation
1️⃣ Prepare the cucumbers
- Cut the cucumbers into 5 cm pieces.
- Make a cross-cut lengthwise into each piece, without cutting all the way through.
- Boil the water with the coarse salt.
- Place the cucumbers in a large bowl and pour the hot brine over them.
- Cover with a plate and let rest for 30 minutes.
- Drain, rinse with cold water, then dry thoroughly.
2️⃣ Prepare the sauce
- Mix all sauce ingredients in a bowl until a homogeneous paste is formed.
3️⃣ Assemble and ferment
- Fill each cucumber with the sauce (into the slits).
- Pack the cucumbers into clean jars (such as Le Parfait jars).
- Let ferment at room temperature for 2 to 3 days.
- Place the jars in the refrigerator.
🍽️ Serving Suggestions
- Serve chilled as a side with:
🍚 Steamed rice
🍖 Korean barbecue (samgyeopsal)
🍲 Light Korean soup (doenjang jjigae) - You can enjoy it the next day, but it develops more flavor after 48 hours.
