By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 18
32 cal · 4320 min
Cucumber Kimchi (Oi Gimchi)
Recipe GLPRb6462ae38d59b1
A crisp and spicy Korean cucumber kimchi made by soaking fresh pickling cucumbers in a seasoned brine infused with garlic, onion, Korean leeks, and green onions, combined with fiery gochugaru (Korean chile powder). This tangy, fermented condiment develops complex flavors over 2–3 days and keeps refrigerated for up to two weeks, perfect as a side dish or condiment.
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Ingredients
10 pickling cucumbers (about 1 pound)
⅓ cup table salt
4⅓ cups water
6 cloves garlic cloves, minced
½ whole onion, diced
½ bunch Korean leeks (buchu), cut into 1/2-inch lengths
5 whole green onions, cut into 1/2-inch lengths
¼ cup Korean chile powder (gochugaru)
1 tablespoon coarse sea salt or kosher salt
1 teaspoon sugar
Directions
Cut the pickling cucumbers lengthwise into quarters. Place them in a large bowl. In a separate vessel, dissolve the table salt in 4 cups of water, then pour the salt water over the cucumbers. Let them soak undisturbed for about 20 minutes to draw out excess moisture and begin the brining process.
While the cucumbers soak, combine the minced garlic, diced onion, Korean leeks, green onions, Korean chile powder, and coarse sea salt in a separate large bowl. Stir these ingredients together to distribute the flavors evenly and create a fragrant paste-like base.
Carefully drain the cucumbers from the salt water and rinse them briefly under cool water until most of the brine is removed. Pat them dry with a clean kitchen towel. Add the drained cucumbers to the spicy seasoning mixture and toss thoroughly, ensuring every piece is generously coated with the garlic, onion, and chile powder blend.
Transfer the seasoned cucumbers into a clean 1/2-gallon glass jar, packing them firmly and pressing down to compact the kimchi. Pour any accumulated liquid from the seasoning bowl into the jar as well.
Dissolve the sugar in the remaining 1/3 cup of water. Pour this sugar water over the packed cucumbers until they are covered. Seal the jar with a tight-fitting lid.
Place the covered jar in a cool, dark location, such as a pantry or cellar, away from direct sunlight. Allow it to ferment undisturbed for 2 to 3 days. Over this time, the cucumbers will absorb the flavors and develop a tangy, sour taste characteristic of kimchi.
After 2 to 3 days, open the jar and taste the kimchi. Once it has reached your desired level of tartness and the flavors have melded, transfer it to the refrigerator. Properly stored, the cucumber kimchi will keep for up to two weeks.
Comments
Cucumber kimchi hits the sweet spot for Charlotte availability—cukes, garlic, onions, and green onions are easy at any supermarket, though Korean leek (not just green onion) will require a trip to an Asian market like H Mart. Chile powder and salt you have everywhere. The 4320-minute stated time is actually 72 hours for fermentation, not a misrepresentation, so that's an honest label for a hands-off dish, but know you'll need a third day before eating. At roughly $0.35 per serving, it's genuinely cheap, built mostly on cucumber and salt. The real cost is the Asian market stop for Korean leek, which won't appear at Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger—a meaningful errand if you're not already making the trip. This is a perfect make-and-forget for a family kitchen, reheats brilliantly, and improves over a week, but it's not a weeknight dinner play.
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