Cucumber Kimchi

Welcome back to 123kimchi. In Korea, cucumber kimchi or oi kimchi is one of the signature summer kimchi. It's flavor-packed, crunchy, and so refreshing, which is perfect on hot summer days. And for me, I just cannot imagine summer without it. But it can turn mushy if you're not careful. The process itself is extremely simple, but a few key techniques will help keep the cucumber crisp just like it should be. And today, I'll show you exactly how to do that. One of the biggest secrets of success is picking the right cucumbers. In Korea, we use Korean cucumbers. They're thin, crunchy, and have small seeds. If you're outside of Korea, use small pickling cucumbers, snack cucumbers, or young regular cucumbers that are crisp and slim with underdeveloped seeds. Today, I'm using extremely fresh, young regular cucumbers that I picked up from the market this morning, and they worked beautifully. Here are three tips to avoid mushy cucumber kimchi. Tip 1. Always use the freshest cucumbers. These fresh cucumbers are firm. Also, make sure to check the stem end. If it's dried out or soft, skip it. Tip 2. Wash the cucumbers and pour freshly boiled water over them. Then, shuck them in cold running water. This helps kill off any enzymes or bacteria that might cause softening later. Tip 3. Trim off the flower end as well as the stem end. Flower end can break down faster, making the whole batch mushy. Once they're cleaned and trimmed, we'll cut them into bite-size half-moon shapes. If they're large and have developed quite a lot of seeds, quarter them lengthwise and then scrape out the seeds. Then, combine salt with water and stir to dissolve. Pour it over the cucumbers and let it brine for around 30 minutes. Flip halfway through, then drain for a good 10 minutes in a colander. I'm not rinsing away the brine to keep the natural sweetness of the cucumbers. While the cucumbers are draining, prep the rest of your vegetables. Dice the onion into small bite-size pieces. Cut the thicker white parts of green onion in half lengthwise and cut into similar length to cucumbers. Traditionally, we use Asian garlic chives or buchu, which are also in season during summer. But I couldn't find them where I live, so I'm using green onion instead. I picked out some finer ones from a bunch. Now gently mix your cucumber pieces with the seasoning. Gochugaru, Korean red chili powder, fish sauce, minced garlic and ginger, and a tablespoon of rice syrup. I'm adding rice syrup here. It gives a hint of sweetness and helps kick-start the fermentation. For a vegan version, check the recipe link in the description. Toss them together gently to coat them evenly with the seasoning. Once well coated, add onion and chives and toss everything together gently to preserve the freshness of the green onion. Pack it into a making sure to push lightly and put a fermentation weight on top. It's okay if all the cucumbers are not submerged. Overnight, cucumbers release extra water and everything will be submerged. This cucumber kimchi ferments faster than regular cabbage kimchi. To kick-start the fermentation, leave it at room temperature for only 12 to 24 hours, depending on how warm it is. Look for tiny bubbles in the liquid and the smell that's slightly tangy. That's your sign it's ready to go into the fridge. Let it continue to ferment in the fridge for 3 to 5 days and you can start enjoying it. I find it tastes the best around 7 to 10 days after making it. And although it keeps for longer, try to finish it within a month for the best texture and flavor. Now this batch has been fermenting for about a week, so let's give it a taste. As you can see, I've already eaten most of it and that's always a good sign. The cucumbers, still super crunchy with a nice tang and so much flavor packed in. Don't skip the juice. It's got all the fizzy goodness and so refreshing. This is my favorite summer kimchi. Serve it with cold noodles or with rice. It'll go well with any of your favorite dishes. If you've ever struggled with cucumber kimchi turning mushy, give this method a try and you'll notice the difference. Stay tuned for more seasonal kimchi and fermentation recipes and let me know how you liked it. Enjoy the process and happy kimchi making!