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Cucumber Kimchi (Oi Kimchi)

Cook Time 30 mins
Course Side Dish
Cuisine Korean
Servings 4 people


  •   1 English Cucumber(300-350g)
  • 1 Carrot(60g)
  • 1/2 tbsp Salt
  • 1 tsp Garlic grated
  • 1/4 tsp Ginger grated
  • 1/2 tsp Sugar
  • 1/2 tbsp Fish sauce
  • 1/2 tbsp Honey
  • 1&1/2 tbsp Korean chilli powder


  • Cut off both ends of the cucumber. Divide the cucumber into 4 pieces, then cross-cut each piece. Remove the centre (the seeds) of the cucumber if it is watery and slimy. Then cut the cucumbers into sticks. You should end up with 5-6cm long cucumber sticks. 
  • Put the cucumber into a large bowl then scatter the salt around on top. Gently mix them so that the salt spreads evenly
  • Put the cucumbers in a strainer to drain excess water. Set it aside for 20 minutes. 
  • Julienne the carrots. If you have a vegetable slicer, it would be fast and easy.
  • Mince the garlic as small as possible. 
  • Grate the ginger.
  • Put the carrots, garlic and the ginger into a food bag.
  • Then, put the sugar, fish sauce, honey and the chilli powder into the same food bag.
  • Check that the cucumbers are slightly salted (but not too much). If it is too salty, give the cucumbers a quick rinse. If you can’t taste the salt at all, add a bit more salt.
  • Put the cucumbers into the same food bag and mix well. 
  • Leave for 20 minutes or more at room temperature, and then the Oi Kimchi’s ready to eat!
  • Then keep it in the fridge. 
Keyword Cucumber, Kimchi