Cucumber (Oi) Kimchi

Ingredients:

• 2 pounds pickling cucumbers

  • Recommended cucumber varieties are dill, korean, english, persian, or other pickling types. Varieties that have thin skin, crisp flesh, and small seeds work best.

• 3 tbsp Kosher Salt

• 1 cup Mashi Kimchi Paste, or desired amount

Steps:

1. Wash and trim the ends of the cucumbers.

2. Cut the cucumbers in half lengthwise, then chop into 1/2-1 inch pieces. Option to cut the cucumbers into any other form desired.

3. In a bowl, add the cut cucumbers and sprinkle with the salt.

4. Stir gently to mix in the salt.

5. Let sit for 30 minutes.

6. Thoroughly rinse the cucumber with cold water and drain.

7. Set cucumbers aside to dry.

   • Tip: Spread the cucumbers out on paper towels to speed up the drying process

8. Combine cucumbers with kimchi paste and mix thoroughly.

   • Tip: Gloved hands work best for this step

9. Store the fresh oi kimchi in your container of choice, such as an air-tight container or glass fermenting jar.

Enjoy fresh, or store in fridge until desired fermentation is reached.