Crispy Oi-ji (Korean Pickled Cucumbers): The Golden Ratio for Brine and Storage Tips!
Oi-ji, Korean Pickled Cucumbers, Pickling Cucumbers, How to Store Oi-ji, Summer Side Dish
Make your own Oi-ji using fresh, in-season cucumbers that stay wonderfully crisp even after long storage. We’ll share a simple brine ratio and detailed storage methods. This will be a fantastic side dish for your summer meals!
Main Ingredients- 9 Baekdadagi cucumbers
- 8 Jujubes (Korean dates)
- 1/2 cup coarse salt
Oi-ji Brine- 2 cups (400ml) soy sauce
- 2 cups (400ml) water
- 1 cup (200g) sugar
- 1 cup (200ml) soju (Korean rice wine)
- 1 cup (200ml) vinegar
- 2 cups (400ml) soy sauce
- 2 cups (400ml) water
- 1 cup (200g) sugar
- 1 cup (200ml) soju (Korean rice wine)
- 1 cup (200ml) vinegar
Cooking Instructions
Step 1
Prepare 9 fresh Baekdadagi cucumbers. Use a dedicated cucumber brush to scrub them thoroughly, ensuring all dirt and residue are removed. It’s important to wash them meticulously so you can enjoy them without worrying about pesticide remnants.
Step 2
Trim the ends off the washed cucumbers. First, cut each cucumber lengthwise into 4 equal pieces. Then, cut each of these quarters in half lengthwise again. If the cucumbers are young and their seeds are firm and not mushy, you can use them whole without removing the seeds for a better texture.
Step 3
Sprinkle 1/2 cup of coarse salt evenly over the cut cucumbers. Gently toss them with your hands to ensure the salt coats them uniformly. Salting draws out moisture, which contributes to a crispier texture. Let them salt for at least 2 hours.
Step 4
After salting for 2 hours, you’ll visibly see that the cucumbers have released a lot of moisture. They are properly salted when they bend without breaking. Salting for too long can make them mushy, so around 2 hours is ideal.
Step 5
Place the salted cucumbers in a bowl and rinse them 2-3 times under cold running water to remove excess saltiness. Be careful not to rinse for too long, as this can wash away the cucumber’s flavor. Rinse just enough to remove the sharp saltiness.
Step 6
Drain the rinsed cucumbers and spread them out evenly on a rack or in a dehydrator, making sure they don’t overlap. Start the first drying phase in the dehydrator at 70°C (158°F) for 2 hours. This process helps to remove moisture and achieve a chewy, firm texture.
Step 7
After the first 2-hour drying period, you’ll notice that the cucumbers have significantly dried and reduced in size. Check their texture at this stage.
Step 8
Lower the dehydrator temperature to 50°C (122°F) and continue drying for another 2 hours. After a total of 4 hours of dehydration, the cucumbers will become nicely chewy and firm, ensuring they won’t become mushy during storage.
Step 9
Now, let’s make the brine. In a pot, combine 2 cups soy sauce, 2 cups water, 1 cup sugar, 1 cup soju, and 1 cup vinegar. Stir well and bring to a boil over medium heat, ensuring the sugar dissolves completely. Once it starts boiling, continue to simmer for another 2-3 minutes.
Step 10
Arrange the cucumbers, which have been dehydrated for 4 hours, into a clean storage container. Pack them neatly, but don’t overcrowd the container; leave a little space.
Step 11
Pour the prepared brine, which has been boiled and cooled down, over the cucumbers in the container. Ensure the brine completely covers all the cucumbers.
Step 12
Add 8 clean jujubes (Korean dates) to the container. These add a subtle sweetness and help prevent mold growth (golmaji). The natural sweetness of the jujubes will infuse into the Oi-ji, enhancing its flavor.
Step 13
Close the lid and let the container sit at room temperature for about two days to ferment. You’ll notice the once green cucumbers turning a rich brown color as they absorb the brine. At this point, the Oi-ji is ready to be eaten.
Step 14
Your delicious Oi-ji is ready! Keep the Oi-ji submerged in the brine and store it in the kimchi refrigerator. This will keep them fresh and crisp for a long time. Take them out as needed to season and enjoy this wonderful banchan (side dish)!
