Cucumber Kimchi(Oi Sobaegi)

  • PrepTime: 35 Mins
  • CookTime: 8 Hrs
  • TotalTime: 8 Hrs 35 Mins


  1. 10 Korean, pickling or Kirby cucumbers*, with ends sliced off
  2. 1/4 cup of salt (If you're watching your sodium intake because of high blood pressure or another condition, you may lower this amount.)
  3. 4 cloves of garlic, minced
  4. 1/2 cup of kochukaru (Korean chili pepper)
  5. 1/2 cup of Asian chives, cut into 1-inch pieces
  6. 1/4 cup of fish sauce or liquid from the brined sauce
  7. 1/3 cup of shredded carrots
  8. 2 tablespoons of sugar


  1. Gather the ingredients.
  2. Wash cucumbers.
  3. Place end of cucumber on cutting board and cut in half down length, without cutting through to the end.
  4. Rotate the cucumber and make another cut without going through the end, so that the second cut is perpendicular to the first.
  5. Fill a large bowl with water and dissolve the ¼ cup salt into it.
  6. Fully submerge cucumbers in the salt bath for 30 minutes.
  7. While cucumbers are marinating, mix all other ingredients together in a bowl to make the stuffing.
  8. After 30 minutes, remove cucumbers from the salt bath but do not rinse.
  9. Fill each cucumber between the connected spears with spicy stuffing (but do not rinse out bowl).
  10. Place cucumbers next to each other in a glass container.
  11. Fill seasoning bowl with about a cup of water, dissolving remaining seasonings in the bowl.
  12. Pour liquid over cucumbers until they are almost submerged.
  13. Cover with a tight-fitting lid and store at room temperature for 8 to12 hours.
  14. Move cucumber kimchi to the refrigerator.
  15. Enjoy!