With this recipe guide, you can easily create your own batch of cucumber kimchi which is perfect for beginners and Korean food lovers.
Estimated reading time: 4 minutes
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Kimchi is a staple in Korean cuisine, known for its bold flavours and gut-healthy probiotics. Traditionally, kimchi is fermented and full of beneficial bacteria. But oi kimchi is a much easier, and instant version of the dish.
Even though the ingredients and the making process are similar, yet cucumber kimchi takes lesser times and does not require fermentation.
Making cucumber kimchi at home is simple, rewarding, and delicious.
Why You Should Make It At Home
- its vegan and gluten free
- it is a great side dish for Asian meals
- you can control the amount of sugar and soy
- there are no harmful preservatives and artificial colours
- it is meal prep friendly side dish that one can make in large batches
Ingredients You’ll Need
Kimchi Paste:
- Onion, Ginger, and Garlic for the spicy, sharp flavour.
- Korean Red Chilli Flakes (gochugaru) for the mild spicy flavour.
- Green Apple (granny smith) or Pear for the tartness.
- Light Brown Sugar for the sweetness.
- Light Soy Sauce for the umami flavour.
Vegetables
- English or Persian Cucumbers with skin. Any cucumber with small seeds works well for making oi kimchi.
- Carrot and Green Onion, chopped in same length as cucumber.
Substitutes for Fermented Seafood:
Traditional kimchi uses fish sauce or fermented shrimp for depth of flavour. Instead, we use:
- Kelp Powder or kombu stock (for oceanic umami)
- Nutritional Yeast (for added depth and nutrients)
- Naturally Fermented Soy Sauce or Tamari Sauce
How To Make Oi Kimchi
1. Prepare the Cucumber
- Rub cucumbers with sea/coarse salt and wash nicely.
- Wipe them dry with a clean kitchen towel.
- Next, cut them into one inch sticks.
- Sprinkle salt over the cucumbers and gently mix.
- Cover and let them sit for 15 – 20 minutes to release all the water.
2. Make the Kimchi Paste
- In a blender combine diced apple, onion, ginger, and garlic.
- Using little water blend to a smooth, thick paste.
- Transfer to a bowl. Add soy sauce, Korean chilli flakes, sugar, and soy.
- Mix nicely. Taste and adjust seasoning if required.
3. Mix Vegetables with the Kimchi Paste
- Squeeze out all the water from salted cucumbers.
- Add them to the kimchi paste along with julienned carrot and green onion.
- Wearing gloves (to avoid spicy hands), mix well until all the vegetables are coated.
- At this stage you can taste the kimchi and add more seasoning if required.
4. Pack into a Jar
- Tightly pack the cucumber kimchi into a clean glass jar.
- Press down firmly to remove air pockets.
- Leave about 1-inch space at the top for the liquid.
Store and Serve Kimchi
Enjoy cucumber kimchi as a side dish with Asian meals, add it to stir-fries, stew, noodles, fried rice, ramen, or bibimbap. It tastes good with almost anything and everything.
Keep in an airtight container in the fridge for up to 1 month.
More Asian Side Dishes
- Smashed Cucumber Salad
- Garlicky Stir Fried Broccoli
- Thai Sweet Chilli Sauce
- Crispy Noodles Salad
- Homemade Chilli Oil
- Schezwan Sauce
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Vegan Cucumber Kimchi Recipe
With this recipe guide, you can easily create your own batch of cucumber kimchi which is perfect for beginners and Korean food lovers.
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Servings: 500 gram
Calories: 1kcal
- Blender
Ingredients
- 4 English Cucumber, cut into one inch sticks
- 1 large carrot, julienned
- 5 sprigs green onion, cut into one inch sticks
Ingredients For Kimchi Paste:
- 1 green apple, diced
- 1 medium size onion, diced
- ½ inch ginger
- 6 garlic cloves
- 1 tablespoon light soy sauce
- 1 tablespoon Korean red chilli flakes (gochugaru)
- ½ tablespoon light brown sugar
Instructions
- Rub cucumbers with sea/coarse salt and wash nicely. Wipe them dry with a clean kitchen towel. Next, cut them into one inch sticks.
- Sprinkle salt over the cucumbers and gently mix. Cover and let them sit for 15 – 20 minutes to release all the water.
- Later, squeeze out all the water from salted cucumbers. Transfer them to a wide bowl. Add julienned carrot, and green onion.
- To make kimchi paste, in a blender combine diced apple, onion, ginger, and half of minced garlic. Using ⅛ to ¼ cup of water blend to a smooth, thick paste.
- Transfer kimchi paste to a bowl. Add Korean chilli flakes, sugar, and soy. Mix nicely. Taste and adjust seasoning if required.
- Add kimchi paste to the vegetables. Wearing gloves (to avoid spicy hands), mix well until all the vegetables are coated. At this stage you can taste the kimchi and add more seasoning if required.
- Tightly pack the cucumber kimchi into a clean glass jar. Store in the refrigerator or enjoy with your meal.
Recipe Notes:
- Do not cut cucumbers into very thin pieces.
- You can substitute Korean red chilli flakes with Kashmiri Red Chilli Powder or the medium spicy kutti mirch.
- For the umami flavour, its best to use naturally fermented either light or dark soy sauce.
Nutrition
Calories: 1kcal | Carbohydrates: 0.2g | Protein: 0.03g | Fat: 0.01g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 2mg | Potassium: 6mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 33IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.01mg
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