Craving a side dish that’s explosively flavorful, refreshingly crunchy, and ready faster than you think? This Quick Cucumber Kimchi (Oi Sobagi) is the answer. Forget waiting for days—these little cucumber “boats” stuffed with a vibrant, spicy paste transform into a tangy, savory, and utterly addictive banchan (side dish) in just a few hours. They are the perfect balance of cool cucumber and fiery, umami-rich seasoning, guaranteed to brighten up any meal
cucumber kimchi
This Quick Cucumber Kimchi (Oi Sobagi) is the answer. Forget waiting for days—these little cucumber “boats” stuffed with a vibrant
Ingredients
- 1 cucumber
- 100 g Thai pepper
- Ginger strips Appropriate amount
- drinking enzyme Appropriate amount
- high-quality soy sauce Appropriate amount
- coarse salt Appropriate amount
Instructions
- Soak cucumbers and Thai chilies in water with eco-enzyme for 15 minutes, wash them, cut them into strips about 6 cm long, put them in a bowl, sprinkle with coarse salt, marinate for 1 hour, rinse them with clean water, and squeeze out the excess water.
- Add ginger strips, drinking enzyme, and high-quality soy sauce and soak overnight before eating.
Notes
Squeezing out the excess water from cucumbers will make them crisper.
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