What is Cucumber Kimchi?
Cucumber kimchi, also known as oi sobagi, is a type of Korean fermented pickle made with cucumbers and a spicy seasoning blend. It is typically made by slicing cucumbers into thin strips and seasoning them with a mixture of gochugaru (red pepper flakes), garlic, ginger, and other ingredients. The cucumbers are then fermented in a jar or other container to allow the flavors to develop and the pickles to become crispy and crunchy.
Cucumber kimchi is a popular side dish in Korea and is often served with rice and other dishes as part of a traditional Korean meal. It has a refreshing and crunchy texture, and its spicy and tangy flavor pairs well with a variety of dishes. In addition to being delicious, cucumber kimchi is also believed to have a number of health benefits, as it is a good source of probiotics and other beneficial bacteria. Whether you’re looking to add some excitement to your meals or simply want to enjoy a tasty and healthy side dish, cucumber kimchi is a great choice.
How to make Cucumber Kimchi
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup coarse sea salt
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon gochugaru (red pepper flakes)
- 1/4 cup fish sauce
- 1 green onion, thinly sliced
Instructions
- In a large bowl, mix together the cucumbers and sea salt. Let stand for 20 minutes.
- Drain the cucumbers, and discard the liquid.
- In a small saucepan, mix together the rice vinegar, sugar, garlic, ginger, gochugaru, and fish sauce. Heat over medium heat, stirring constantly, until the sugar is dissolved.
- In a large jar or container, layer the cucumbers and green onions. Pour the vinegar mixture over the top.
- Close the jar or container and let the cucumber kimchi ferment at room temperature for 3-5 days, or until it reaches your desired level of tanginess.
- Transfer the cucumber kimchi to the refrigerator and serve cold as a side dish.
A New Discovery
I remember the first time I tried cucumber kimchi at a Korean BBQ restaurant in Los Angeles. I was intrigued by the idea of a refreshing and light kimchi that would be the perfect complement to the smoky and savory grilled meat. When the server brought out the plate of crisp and tangy cucumber kimchi, I couldn’t wait to try it.
I was immediately struck by the bright and complex flavors of the cucumber kimchi. The vinegar and sugar added a hint of sweetness, while the gochugaru and fish sauce added depth and heat. The combination of flavors was truly addictive, and I found myself reaching for more and more of the kimchi as I enjoyed my meal.
Since that first memorable experience, I’ve become a huge fan of cucumber kimchi and love making it at home. It’s a great way to add a burst of flavor and crunch to any meal, and it’s perfect for hot summer days when you want something refreshing and light. I hope you enjoy this recipe and have a chance to try cucumber kimchi for yourself!
