Description
Oiji is a delicious Korean salted and fermented cucumber, often enjoyed as a side dish or used in various dishes like bibimbap or kimbap. Here’s how you can make your own batch of Oiji to enjoy all year long!
Ingredients
Units
Scale
Ingredients for Oiji
- 30 small Korean cucumbers (approximately 8–9 lbs)
- 14 cups water
- 2 cups coarse sea salt (preferably Korean Kimchi Sea Salt)
- 1/2 cup soju or vodka (optional)
- 2/3 cup double-strength vinegar (or 1 1/3 cups regular white vinegar)
Instructions
- Prepare the Cucumbers:
Wash the cucumbers thoroughly and dry them well. Make sure they are free of any bruises or damage.
Place the cucumbers in a large container, ensuring they are fully submerged inside the container. Don’t place them directly into a plastic container yet, as you’ll be pouring hot liquid over them. - Make the Brine:
Bring 14 cups of water to a boil, then add the coarse sea salt. Let the salt dissolve completely.
Once dissolved, remove from the heat and stir in the soju (or vodka) and vinegar. Mix well to combine. - Brining the Cucumbers:
Carefully pour the hot salted water over the cucumbers. Let it cool for 30 minutes to 1 hour.
After cooling, transfer the cucumbers and the brine to a large container, such as a kimchi container. Make sure all the cucumbers are fully submerged under the liquid. If needed, place something heavy on top, or close the lid tightly. A tip is to use a soju bottle to keep the cucumbers from floating. - Ferment:
Store the container in a cool, shaded area for at least 6 to 7 days.
After a week, you can begin eating them by taking cucumbers from the bottom first. Make sure to keep the remaining cucumbers fully submerged to prevent mold or spoilage. - Storing & Serving:
If needed, transfer the remaining cucumbers to a smaller container to ensure they stay submerged. You can store and enjoy Oiji for up to a year!
When slicing the perfectly fermented cucumbers, you’ll notice long vertical lines and the slices may even resemble flower shapes when cut crosswise. - How to Enjoy:
Rinse the pickled cucumbers before eating. You can slice them and enjoy them as they are, or toss them in a spicy seasoning mix. They also make great additions to bibimbap, cold cucumber soups, or even as a unique twist in kimbap instead of pickled radish!
Notes
Oiji Muchim Recipe
Ingredients for Oiji Muchim
- 9 Oiji, rinse once under running cold water, and slice thinly. Squeeze the excess water as much as possible.
- 1 bundle of green onions (approximately 6 to 8 green onions), chopped
- 5 to 6 cloves garlic, chopped
- 5 tbsp gochugaru
- 1 tbsp maesilaek or apricot preserve
Instructions
Mix all the ingredients in a mixing bowl and mix well with your clean hand. Our family likes to enjoy it this way, as it has a refreshing taste. Keep it in the fridge. If you add sesame oil and sesame seeds, it won’t keep for long, so only sprinkle a little when you’re about to eat. Enjoy!
