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5 from 3 votes

Oiji (Korean Pickled Cucumbers)

Korean fermented cucumber pickles - crunchy with deep tangy flavor!
Servings: 40
Author: Hyosun


  • 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


  • Rinse the cucumbers, and air dry or pat dry with a paper towel.
    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.
    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.
    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‚Äôs a while film (golmaji) on the surface of the water, strain it out before boiling. Then, cool completely.
    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.
    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.