Photograph of the finished Oi kimchi

Korea · Kim chi dưa chuột cắt lát Oi kimchi

Oi kimchi

40 min Hands-on time + 2 ngày waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cucumber Cucumber 4.4 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 4.9 oz
  • Photograph of White radish White radish 14.1 oz
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Fish sauce Fish sauce ½ cup
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Coarse salt Coarse salt 4.2 oz
  • Photograph of Rice flour Rice flour 2.8 oz

Method

  1. 1 Cut the cucumber into 1.5 cm thick slices instead of making incisions for stuffing like in the oi sobagi version.
  2. 2 Sliced kimchi is a quick version; sliced kimchi can be eaten after two days, while stuffed kimchi requires longer fermentation.
  3. 3 Toss the cucumber slices with coarse salt for 30 minutes, then drain off the water and do not rinse.
  4. 4 Cook rice flour with water until it forms a thin paste, then let it cool completely.
  5. 5 Mix the paste with gochugaru, garlic, ginger, fish sauce, and sugar, then add shredded radish and green onions.
  6. 6 Mix with cucumber slices, then put in a jar and let it ferment at room temperature for one day, then refrigerate for one day.
Start cooking