Oi Sobagi – Stuffed Cucumber Kimchi
Fermented – Raw – Vegan
The contrasting colours make it great to brighten any dish – the vibrant green of the cucumbers and the red of the chili peppers. This is a great kim-chi for children to try for the first time if not use to foods like kim-chi!
– 2 pounds of cucumbers, unpeeled but with the ends trimmed English cucumbers
– 2 tbsp of sea salt
– ¼ cup Korean chili pepper flakes (adjust to your liking)
– 6 ounces Korean chives, finely chopped or 8 green onions, green and white parts, finely chopped.
– ½ cup shredded carrots, optional
– 1 tsp sugar
Cut the cucumbers in half width-wise and make a deep X shaped incision extending 2/3’s of the way down the inside of each cucumber.
Place the cucumbers in a sieve set over a bowl, sprinkle the inside with the salt and allow to set for 30 minutes to drain. Stuff the chili flakes mixture into the cucumbers. Make sure to place the mixture into all the crevices. Do two passes: the first focusing on the horizontal segments and the second on the vertical.
Place the cucumbers in a 2 quart-size containers and spoon the remaining filling on top. Pour the reserved brine liquid into the containers, cover, and set aside at room temperature for 1 or 2 days. After recommended time, taste the crunchiness and balance of flavors. It should be salty, sweet, and savory.
Serve the cucumbers when the crunchiness that you like. Keep any leftovers in the fridge. This is a quick ferment and keeps about 3 to 7 days. You can keep the reserve kimchi pickle juice to serve over rice noodles or use as a cold soup.
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