Recipe: Cucumber Chive Kimchi (Oi Kimchi 오이김치)

This Cucumber Chive Kimchi (Oi Kimchi 오이김치) is my all-time favourite kimchi. It is also one of the quickest and easiest kimchi you can make at home. The regular cabbage kimchi usually takes 3 days to ferment before you can eat it, but you can make this and eat it on the same day. 

The first time I had this was at Shinmapo, served as ban chan (side dish) to our Korean BBQ meal. I make this at home whenever we have Korean food at home. This kimchi usually consists of cucumber, garlic chives and onion, however I omit the onion when I make it at home since I prefer it without. The recipe is quite flexible - adjust gochugaru or fish sauce according to how spicy or salty you like it. It is recommended to set the kimchi aside for at least two hours before consuming. Hope you enjoy it!

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Cucumber Chive Kimchi (Oi Kimchi 오이김치)
Recipe by Baby Sumo, adapted from here

Preparation time: 5 minutes 
Serves 4

Ingredients
1 Japanese cucumber

3-4 stalks garlic chives, cut into 1 1/2" lengths

1 tsp sea salt

1 tbsp gochugaru (Korean red pepper powder)

1 tbsp grated (or pureed) pear

1/2 tbsp honey

1 clove garlic, minced

1/2 tsp fish sauce

1. Cut the cucumber to 1 to 1 1/2 inch lengths. Halve and then cut into three parts for each half. Place cucumber and chives in a bowl and sprinkle over salt. Set aside for 30 minutes.

2. In a separate bowl, add the gochugaru, grated pear, honey, garlic and fish sauce. Mix well. Add the cucumber and chives to the mixture and set aside at room temperature for at least 2 hours before consuming.  

Note: 

1. Add more fish sauce if you like your kimchi to be saltier.

2. There is no need to rinse the salt off the cucumber (after Step 1). 

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