• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizers
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Noodles and Rice
    • Side Dishes
    • Soups and Stews
    • Condiments and Sauces
    • Desserts/Sweets
    • Vegetarian/Vegan
    • Slow Cooker/Pressure Cooker
    • Kid-friendly/Mild Dishes
    • Traditional Holiday
      • Seollal (New Year’s Day)
      • Chuseok (Korean Thanksgiving)
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes

    Oiji (Korean Pickled Cucumbers)

    Published 08/16/2017. Updated 07/19/2018

    Jump to Recipe

    These Korean cucumber pickles are fermented simply in salt water. It is an age-old technique to preserve cucumbers beyond their growing season. No canning and no acidic liquid is used!

    DSC 0144 e1502940317897 - Oiji (Korean Pickled Cucumbers)

    This is not your ordinary cucumber pickles! Oiji (오이지), Korean cucumber pickles, is fermented simply in salt water. It is an age-old technique to preserve cucumbers beyond their growing season. No canning and no acidic liquid is used! During fermentation, a deep tangy flavor develops, the color turns golden yellow, and the texture becomes crunchy and slightly chewy.

    My mother’s generation used to pickle a large earthenware (hangahri, 항아리) full of cucumbers (100 or more) in early summer to consume throughout the summer and until the next growing season. Many households still do. Oiji is a humble but essential food item in Korea.

    These days, commercially prepared oiji is also available in the deli section of Korean markets. That’s an option if you don’t get to make your own.

    Korean cucumbers are light in color, slender, and bumpy with thin skin. They are available in Korean markets around here in summertime. Use Kirby pickling cucumbers if you can’t find Korean cucumbers. Look for the freshest ones that are thin and small.

    DSC 1870 e1502940082553 - Oiji (Korean Pickled Cucumbers)

    How to make oiji

    The process is quite simple, but the ratio of water to salt is the key. I use the ratio of 10 to 1, using Korean coarse sea salt. The salt water is boiled first and then poured, while still boiling hot, directly over the cucumbers. No, this will not cook the cucumbers. It’s a technique Korean homes traditionally use to keep the cucumbers crisp and crunchy during fermentation.

    Make sure the cucumbers are entirely submerged in the salt brine at all times, or the exposed part will turn soft. I use a heavy plate or two to weigh them down.

    In 2 to 3 days, the cucumbers will have released a lot of water, diluting the salt brine. Pour the brine out into a pot, and boil for a few minutes. Cool it this time, and pour back over the cucumbers.

    You may see a white film develop on the surface of the water. That’s called golmaji (골마지), which is not harmful. Just remove it with a strainer.

    DSC 0021 e1502942838796 - Oiji (Korean Pickled Cucumbers)

    How to serve oiji

    These Korean fermented pickles are not meant to be eaten right out of the jar because they are quite salty. They are soaked in fresh water for the purpose of reducing the salt content before being used.

    Sometimes, they are served in the water used to soak the pickles to be eaten like water kimchi (e.g., dongchimi). Oiji muchim (오이지 무침) is another common way to serve these cucumbers. After being soaked, thinly sliced cucumber slices are squeezed tightly to remove the water content, and seasoned with gochugaru and other seasonings. Both are summer staple banchan! 

    DSC 1845 e1502940537928 - Oiji (Korean Pickled Cucumbers)

    For more Korean cooking inspirations, follow  along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

     

    DSC 0144 150x150 1 - Oiji (Korean Pickled Cucumbers)

    Oiji (Korean Pickled Cucumbers)

    4.89 from 9 votes
    Servings: 40
    Print Recipe

    Ingredients

    • 10 to 12 Korean white cucumbers small and thin (or 20 kirby pickling cucumbers, small and thin)
    • 10 cups water
    • 1 cup Korean coarse salt about 7 ounces

    Instructions

    • Rinse the cucumbers, and air dry or pat dry with a paper towel.
      DSC 0069 e1502941213610 - Oiji (Korean Pickled Cucumbers)
    • Bring the water and salt to a boil, and continue to boil for 3 or 4 minutes.
    • Place the cucumbers in a jar or a container (heat proof, BPA free). Pour the boiling water directly over the cucumbers, or you can put the cucumbers in the pot with the boiling water.
      DSC 0091 e1502941292908 - Oiji (Korean Pickled Cucumbers)
    • Keep them entirely submerged in the water by weighing them down with a heavy plate or bowl. When the salt water has cooled down, close with the lid, and let stand at room temperature.
      DSC 0107 e1502941387480 - Oiji (Korean Pickled Cucumbers)
    • After 2 to 3 days, pour the brine out into a large pot, and boil it for a few minutes. If there’s a while film (golmaji) on the surface of the water, strain it out before boiling. Then, cool completely.
      DSC 1799 e1502941442969 - Oiji (Korean Pickled Cucumbers)
    • Pour the cooled brine back over the cucumbers. Close with the lid, and ferment at room temperature for 5 to 7 days, and then refrigerate. The color of oiji should be between olive green and yellow at this point. They can be eaten, but the flavor will further develop with more time, 2 to 3 weeks to a few weeks.
      DSC 1807 e1502941482238 - Oiji (Korean Pickled Cucumbers)
    • To serve, thinly slice the cucumber and soak in fresh water until the desired salt level is achieved. You can also cut the cucumber into about 2-inch logs and quarter each one lengthwise. Sprinkle with some gochugaru and/or sesame seeds and garnish with chopped scallion, if desired. You can also add a little bit of vinegar to taste and drop in a couple of ice cubes.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

    You may also like:

    • DSC2461 2 300x300 - Oiji (Korean Pickled Cucumbers)
      Jangajji (Vegetable Pickles)
    • 4 x 6 in 16 300x300 - Oiji (Korean Pickled Cucumbers)
      20 Korean Vegan Recipes
    • DSC7585 2 e1673293249539 300x300 - Oiji (Korean Pickled Cucumbers)
      Beoseot Jeongol (Mushroom Hot Pot )
    • DSC 0831 e1645400234347 300x300 - Oiji (Korean Pickled Cucumbers)
      Traditional Kimchi
    « Gaji Bokkeum (Stir-fried Eggplant Side Dish)
    Flank Steak Bulgogi »
    750 shares
    • Share
    • Tweet
    • Email

    Reader Interactions

    Comments

    1. Jamie says

      August 05, 2023 at 5:39 pm

      Hello! Could I add soju to the brine? I remember my mom telling me if adding soju, the pickles will last longer and won’t mold? Is that true?

      Reply
      • Hyosun says

        August 05, 2023 at 11:05 pm

        Yes! Adding soju to oiji is not traditional, but some people do these days.

        Reply
    2. Christine Kim says

      April 25, 2022 at 5:51 pm

      At step 5, I wasn’t thinking and poured the boiled brine back onto the cucumbers without letting the brine cool. Is the oiji ruined? Or will it still turn out ok?

      On a side note, I love your recipes. My mother passed away a few years ago before I could learn all of her recipes. My mother was an amazing cook and I have wonderful memories of all her delicious food. I miss her more than words can say and your recipes have helped me recreate many of her dishes. Thank you so much!!

      Reply
      • Hyosun says

        April 25, 2022 at 6:22 pm

        Oiji may turn out a little soft, but just wait and see. And let me know how it is in 2 or 3 weeks. I’m so sorry to hear about your mom’s passing. It’s great that you’re recreating her delicious food through wonderful memories. I’m happy to be helpful.

        Reply
        • Christine Kim says

          May 31, 2022 at 12:24 am

          They turned out perfectly!

          Reply
    3. Elysia says

      September 05, 2021 at 5:57 am

      Hi, I’m Currently in the process of making this dish but I was wondering when you were transferring the pickles to the refrigerator do you take them out of the water or do you leave them as is? Also I accidentally used coarse sea salt instead, would you know if this will affect my cucumbers?

      I love you’re recipes, they’re very similar to my mothers but instead of vague descriptions in Konglish with no measurements I can actually make these dishes, thank you so much!

      Reply
      • Hyosun says

        September 07, 2021 at 2:56 pm

        Oh you should leave them in the brine. Coarse sea salt is fine. Thank you for using my recipes!

        Reply
    4. Ellie says

      August 08, 2021 at 5:11 pm

      5 stars
      Thanks so much for this recipe! I don’t have a container long enough for my cucumbers. Is it ok to cut them before pickling? Or do they need to be pickled whole.

      Thanks!!

      Reply
      • Hyosun says

        August 11, 2021 at 2:08 am

        These should be pickled whole. Cutting can cause the cucumbers turn soft during fermentation.

        Reply
    5. Seunga says

      February 09, 2021 at 12:22 am

      Hi, thank you for posting this recipe!! My mom made this a lot growing up. I am looking forward to trying this recipe. I have a question though. Once the pickles are pickled, how long do the pickled pickles keep?

      Reply
      • Hyosun says

        February 13, 2021 at 12:48 am

        If properly prepared, they last months in the fridge. I still have the ones I made at the end of summer, which are still good.

        Reply
    6. Julie Binder says

      September 20, 2020 at 9:48 am

      Hello Hyosun,
      I am making these pickles this week, I will complete my first ferment tonight and boil off my brine. So far so good! My question is this: When I complete my second ferment do I store the pickles in the brine? And at that point can I add some spices to the jar of pickles? Thanks

      Reply
    7. Jay says

      September 10, 2020 at 1:42 pm

      Korean food is my favorite of all cuisines. Someone took me on a date to a Korean restaurant in 1976 and it was a revelation. I have learned to make a few things through the years but your site is so clear and concise. The pictures are so instructional. I am learning to make so many more things now. Thank you because I moved from NYC to Florida and there are no Korean restaurants here. Having your site to rely on is a gift!

      Reply
    8. julie says

      August 04, 2020 at 6:43 am

      Hello!
      I am really enjoying your website to make Korean food. I have a question here – I am currently at step 6, where I have the cucumbers out again in room temperature. It is day #4 and I am seeing some white stuff on the top of the cucumbers, even if it is submerged under the water. I moved it in the fridge, but is it safe to eat? I hope so!

      Thank you very much!

      Reply
      • Hyosun says

        August 05, 2020 at 5:49 pm

        Thank you, Julie! yes safe. I mentioned that in the body of the post as well.

        Reply
    9. Winterfairy says

      May 21, 2020 at 1:58 am

      I made it. I’ll try in a few days. I love pickled veggies. Thanks for this.

      Reply
      • Hyosun says

        May 21, 2020 at 10:18 pm

        oh hope it turns out well for you!

        Reply
    10. Emily Kil says

      September 12, 2019 at 8:58 pm

      Thank you for posting this recipe. This is one of my favorite ban chans that is served with spicy tofu soup. The ice cold cucumbers pair well with the hot spicy soup. I’m making it now. It’s so easy, I can’t believe I’ve waited so long to make it.

      Reply
    11. Sheri Smith says

      September 12, 2019 at 8:12 pm

      5 stars
      Hi. My mom passed away in February. She taught me how to cook both Korean and food from all over. My father was caucasian…meat and potatoes. I made kimchee and all the geegess by myself. Mom did not live with me but she could see my kitchen over hundreds and even across the country to tell me what I needed to add. She didn’t quite trust me to make Korean food because her hands weren’t there to make everything uma masheeso.
      First time making this…turned out so good I cried. Thank you.

      Reply
      • Jay says

        September 10, 2020 at 1:46 pm

        Oh my. You made ME cry!! Good luck with your cooking adventures…have fun with it. Especially if it’s part of your heritage. I’m Italian_american, but Korean is my favorite food. I love it here as all the recipes are so well explained, and Hyosun does come in regularly to answer questions.

        Reply
    12. Roda says

      June 23, 2019 at 11:52 am

      5 stars
      The romanian pickled cucumbers recipe is identical, except that in the salty water we put some ingredients for aroma, such as pepper seeds, thyme, dill, sour cherry leaves and a laurel leaf. In the pot, between cucumbers, we put some horseradish to keep the cucumbers crunchy. We eat them during winter time…

      Reply
      • Jay says

        September 10, 2020 at 1:50 pm

        Your family recipe sounds delish too! I love the idea of sour cherry leaves (though I’ve never had them). Sounds scrumptious. I imagine they get a bit of a kick from the horseradish like these would from the gochugaru. Mmmmm. Every cuisine has something wonderful to offer us….

        Reply
    13. Judith says

      June 23, 2019 at 10:40 am

      Korean Kosher pickles! 😉 All the cucumbers I planted this year failed – next year I will plant only Korean cucumbers. This looks great!

      Reply
    14. STEVE S. says

      December 07, 2017 at 12:24 am

      Hello. I made Oiji (Korean Pickled Cucumbers) a few days ago and was very pleased with the result. I followed every step to the letter, however I used Persian Cucumbers and Maldon Sea Salt Flakes. The results were outstanding and everyone in the family loved the cucumbers. Today I made another batch in my one gallon jar. Great recipe and THANK YOU.

      Reply
      • Jay says

        September 10, 2020 at 1:54 pm

        Thanks forposting this. I know I can’t get Korean cukes here in Fla and was thinking on the kirbys but using persians sounds like a much better idea. I’m glad you had good luck with them.

        Reply
    15. Amanda Ruane says

      September 11, 2017 at 2:32 pm

      Hello.
      I remember my mom making this cukes. My sister would eat them with rice every meal. I on the other hand liked the other way – muchim. I think I will make some for my sister with this recipe. When my mom passed away two years ago (I miss you so much everyday) I wondered how I would cook Korean food. Now with Internet so many things are possible. Thank you so much for your recipes.

      Reply
    4.89 from 9 votes (6 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Never Miss a Recipe

    Trending Recipes

    • kimchi stew with tofu in an earthen pot with the lid laid on the side of the pot Kimchi Jjigae (Kimchi Stew)

    • Korean steamed eggs being cooked in an earthenware pot on the stovetop Gyeranjjim (Korean Steamed Eggs)

    • Spicy pork bulgogi served with lettuce wraps and ssamjang Jeyuk Bokkeum (Spicy Pork Bulgogi)

    • A 6-photo collage of 15 Korean vegetable side dishes 15 Vegetable Side Dishes (Banchan)

    • Spicy Cucumber Side Dish Oi Muchim (Spicy Cucumber Salad)

    • Stir-fried glass noodles with beef and vegetables in a square bowl Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2025 · All rights reserved · Korean Bapsang

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.