Oi Sobagi - Korean Cucumber Kimchi, Perfected!

5 from 4 votes

Give your cucumbers a quick rinse. Then place a handful of coarse salt in your hands and rub the cucumbers back-and-forth - this will clean the surface.
Afterwards, rinse-off the cucumbers in water.
Now, cut-off both ends from each of the cucumber. (Cut enough off so that there is a large circular diameter - and the piece can stand upright comfortably).
Then cut each cucumber into thirds. You want 3 equal-sized pieces.
Then carefully cut a cross-shape into each cucumber piece - but don't slice all the way through! Leave about ⅓ space from the bottom (reference video).
Place the cut cucumber pieces into a large pot.

Measure ½ cup (or 100g) of coarse-salt (don't use fine dining salt!).
Then pour it into a large pot, along with 1L (~4.25 cups) of water.
Bring it to a boil. Once the water comes to a boil, turn-off the heat. Then let the water briefly cool down for 2 minutes.
After 2 minutes, pour the hot water over the cucumbers.
Make sure that the cucumbers are submerged - you can give a stir if you need.
Set a timer for 30 minutes - to sit in the brine. In the meanwhile, let's go make the kimchi filling.

Start with 1 whole onion. Cut it in half first. Then cut each half piece into ⅓ sections. Then dice into thin slices (reference video).
Next, grab a small handful of asian chives. Wash them and shake off then excess water. Then cut the chives into small 2cm pieces.
Now, make the kimchi paste by mixing: Gochugaru Flakes (6 Tablespoons), Minced Garlic (2 Tablespoons), Minced Ginger (½ Tablespoon), Korean Fish Sauce (3 Tablespoons), Oligodang Syrup (2 Tablespoons), Apple Juice (¼ Cup).
Now, add the diced onions and chives into the spicy paste. Give it a thorough mix.

After 30 minutes of brining, drain out the cucumbers through a strainer.
Then place the cucumbers into fresh water and stir them around. Then give them a final wash under running water - we want to wash off the salty brine.
Shake-off the excess water from the cucumbers. Then place each cucumber (cut-side, facing down) onto a few paper towels - so the water from the inside can drip out. Give it about 10-15 minutes to get dry.
Afterwards, stuff the cucumbers with the kimchi filling. Try to get alot of the stuffing in (but don't worry if the stuffing fills out).
Now, place the stuffed cucumbers into a clean Tupperware (or glass jar). You can spread any of the leftover filling over the top.
Now, let the cucumber kimchi sit-out at room temperature for 2-3 hours - to accelerate the fermentation process.
After 2-3 hours, place it in the refrigerator so it can turn cold. When it turns cold, its ready to eat!
As the cucumber kimchi ferments (over days), you'll see the flavor deepen.
Note: As the days pass, you'll also see more liquid forming in the container - this is totally normal. Scoop it over the cucumbers when you serve it - or use it to make spicy fried rice or when making ramen.
Bon Appetit!!