Quick Cucumber Kimchi (Oi Sobagi) Recipe

Quick Cucumber Kimchi (Oi Sobagi)

A refreshing Korean cucumber kimchi that showcases the classic balance of spicy, garlicky flavors in a quick fermentation. This style of kimchi features whole cucumbers stuffed with a flavorful paste.

Yield: Approximately 4 cups (1 quart) | Prep time: 25 minutes + 2 hours brining | Fermentation: 2–5 days

Ingredients

• 2 pounds pickling cucumbers
• ¼ cup unrefined coarse sea salt (for brine)
• 1 tablespoon grated garlic (5–6 cloves)
• 1 teaspoon grated fresh ginger
• 1 teaspoon sugar
• 2 tablespoons fish sauce (or soy sauce for vegetarian)
• 1–2 tablespoons gochugaru (Korean red pepper flakes)
• 2 tablespoons fresh scallions, finely chopped
• 1 tablespoon sesame seeds

Preparation

1. Brine the cucumbers: In a large bowl, layer the whole cucumbers with salt and cover with filtered water. Let sit for 2 hours.

2. Prepare the filling: While cucumbers brine, combine garlic, ginger, sugar, fish sauce, gochugaru, scallions, and sesame seeds in a small bowl.

3. Rinse and prepare: After 2 hours, rinse cucumbers thoroughly and drain. Make lengthwise cuts without cutting all the way through, creating a pocket for the filling.

4. Stuff the cucumbers: Carefully stuff the filling into each cucumber’s pocket, distributing evenly.

5. Pack and ferment: Transfer to a clean jar, pack tightly, and cover with the leftover brine. Ferment at room temperature (65°F–75°F / 18°C–24°C) for 2–5 days.

6. Monitor fermentation: Taste after 2 days and refrigerate when desired sourness is reached.

Storage

Best consumed within 1–2 weeks of refrigeration due to high water content.

Notes

Cucumber kimchi ferments quickly. Monitor daily after day 2 to avoid over-fermentation.