Cucumber Kimchi (오이김치 Oi Kimchi) is the most delicious and refreshing summer Kimchi of all Kimchis.
Cut cucumber ends, and then into halves and then further cut each half horizontally to make pieces.
Sprinkle with cheonilyeom salt. Toss cucumbers with your hands so that they are evenly coated with salt.
Pickle for 3 hrs or until cucumbers have shriveled up.
Prepare seasoning by cleaning and chopping chives, green onions and garlic.
Alternatively, you can cut chives and green onions into longer pieces
When cucumbers are pickled, drain cucumbers in a colander. DO NOT RINSE
Add the cucumber, chives, green onions, red chili powder, sugar, garlic & salt. Mix everything gently.
THE INSTRUCTIONS CONT.
The crunchy texture and the refreshing taste of cucumbers are perfectly preserved in this fabulous Korean Cucumber Kimchi that is Vegan and Gluten Free
"If you love cucumbers and kimchi, you will LOVE this. And it’s really the simplest kimchi recipe to make"
Need More Recipes?