Cucumber Kimchi (Oi Gimchi)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This vibrant cucumber kimchi, traditionally known as oi kimchi, is a refreshing and crunchy alternative to the well-known cabbage variety. A staple of Korean cuisine, this vegan fermented dish balances heat from the Korean chilli powder with the crisp texture of fresh pickling cucumbers. It is a fantastic introduction to home fermentation, requiring only a few days to develop its signature tangy and savoury profile.

Perfect as a cooling side dish for spicy meals or as a bold addition to a summer salad, this homemade pickle is both healthy and versatile. By using spring onions and Korean leeks, you achieve a deep aromatic flavour that develops beautifully as it ferments in the jar. Prepare a batch to keep in the fridge for a quick, probiotic-rich snack or condiment.

Ingredients for Cucumber Kimchi (Oi Gimchi)

10 pickling cucumbers, just over a pound
80ml table salt
1050ml water
6 cloves garlic, minced
1/2 onion, diced
1/2 bunch Korean leeks (buchu), cut into 1/2-inch lengths
5 spring onions, cut into 1/2-inch lengths
40g Korean chilli powder
1 tablespoon coarse sea or kosher salt
1 tesked socker

How to make Cucumber Kimchi (Oi Gimchi)

Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 950ml the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes.

Combine the garlic, onion, Korean leeks, spring onions, chilli powder, and sea salt in another large bowl.

Remove the cucumbers from the salt water and rinse. Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.

Dissolve the sugar in the remaining 80ml water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe. The cucumbers should be sour and have absorbed the salt and flavours of the seasoning. Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator.

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