Quick Oi Kimchi (Cucumber Kimchi)
⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crunchy, spicy Korean cucumber pickle. This vegan version skips the fish sauce but keeps all the bold flavors. Great as a side dish, on rice bowls, or with Korean BBQ. Ingredients 450 g cucumbers (Persian, Lebanese, or pickling), about 1 lb 1 tbsp coarse sea salt (for salting) 2 scallions, finely chopped 2 cloves garlic, minced 1 tsp fresh ginger, minced 2 tbsp gochugaru (Korean chili flakes) 1 tbsp rice vinegar 1 tbsp soy sauce 1 tbsp sugar or maple syrup 1 tsp sesame oil Sesame seeds for garnish (optional) Optional Additions 50 g carrots, julienned Garlic chives, chopped Instructions Salt cucumbers: Cut cucumbers in half lengthwise, then into ⅛-inch half moons. Toss with salt in a bowl and let sit 20-30 minutes. This draws out water for better texture. ...