Oiji

(Korean Pickled Cucumbers)

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!

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1

Rinse the cucumbers, and air dry or pat dry with a paper towel.

2

Bring the water and salt to a boil, and continue to boil for 3 or 4 minutes.

3

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.

4

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.

5

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.

6

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.

7

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.

Enjoy!

About Hyosun

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