Oi Kimchi 오이김치 (Cucumber Kimchi)
By Sarah Ahn & Nam Soon AhnPublished on March 28, 2025
Time
20 minutes, plus 2 hours 20 minutes salting
Yield
Makes about 8 cups
Ingredients
Before You Begin
You’ll need a 3-quart storage container with a tight-fitting lid. Look for smaller pickling cucumbers (Kirby cucumbers are perfect) that are 2 to 3 ounces (57 to 85 grams) each, as they will contain fewer seeds than larger cucumbers. Korean cucumbers also work well, but they have limited seasonal availability. We don’t recommend Persian cucumbers here.
Instructions
- Trim 3 pounds pickling cucumbers. Half lengthwise, remove seeds, and slice cross-wise into one-inch thick pieces. Toss with 1 tablespoon sugar and 1 tablespoon salt in large bowl. Let sit for 20 minutes, tossing once halfway through salting.
- Meanwhile, cut ½ yellow onion into 1½-inch pieces and separate layers. Cut 3 ounces garlic chives into 1½-inch lengths. Stem and cut 1 Fresno chile in half lengthwise, then slice thin crosswise. Set aside.
- Drain cucumbers in a colander, shaking colander to release any additional liquid. Rinse now-empty bowl.
- Using gloved hands, toss cucumbers with onion, chives, Fresno chile, 3½ tablespoons maesil cheong, 3 tablespoons fish sauce, 3 tablespoons minced garlic, 2 tablespoons gochugaru, 1½ teaspoons grated fresh ginger, and remaining 1½ tablespoons sugar in bowl until evenly combined.
- Transfer cucumber mixture to 3-quart storage container, cover, and place in 50- to 70-degree location away from direct sunlight for 2 hours. Serve. (Refrigerate for up to 1½ months; the flavor will continue to develop over time.)
Time
20 minutes, plus 2 hours 20 minutes saltingYield
Makes about 8 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
Cucumber kimchi is a popular kimchi to enjoy in the summer because it’s easy to prepare and offers a refreshing taste that can be enjoyed immediately. It requires just two simple steps. First, season the cucumber with salt (and sugar) to draw out its water. This prevents the kimchi from becoming too diluted. Then, add the remaining ingredients, toss together, and that’s it! You’ll have ready-to-eat kimchi that is vibrantly crisp and savory, with a hint of spiciness. Enjoy it as it ferments in the refrigerator, too, for a deeper yet still refreshing flavor.
Before You Begin
You’ll need a 3-quart storage container with a tight-fitting lid. Look for smaller pickling cucumbers (Kirby cucumbers are perfect) that are 2 to 3 ounces (57 to 85 grams) each, as they will contain fewer seeds than larger cucumbers. Korean cucumbers also work well, but they have limited seasonal availability. We don’t recommend Persian cucumbers here.
Instructions
- Trim 3 pounds pickling cucumbers. Half lengthwise, remove seeds, and slice cross-wise into one-inch thick pieces. Toss with 1 tablespoon sugar and 1 tablespoon salt in large bowl. Let sit for 20 minutes, tossing once halfway through salting.
- Meanwhile, cut ½ yellow onion into 1½-inch pieces and separate layers. Cut 3 ounces garlic chives into 1½-inch lengths. Stem and cut 1 Fresno chile in half lengthwise, then slice thin crosswise. Set aside.
- Drain cucumbers in a colander, shaking colander to release any additional liquid. Rinse now-empty bowl.
- Using gloved hands, toss cucumbers with onion, chives, Fresno chile, 3½ tablespoons maesil cheong, 3 tablespoons fish sauce, 3 tablespoons minced garlic, 2 tablespoons gochugaru, 1½ teaspoons grated fresh ginger, and remaining 1½ tablespoons sugar in bowl until evenly combined.
- Transfer cucumber mixture to 3-quart storage container, cover, and place in 50- to 70-degree location away from direct sunlight for 2 hours. Serve. (Refrigerate for up to 1½ months; the flavor will continue to develop over time.)
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