Oiji (How to Pickle Cucumbers the Korean Way) | 오이지
PRONOUNCED: Oh-EEe-Jee (like Luigi but with an OH instead of Lu)
What: Not your typical, American pickle. This is a recipe that shows you how to transform cucumbers into Korean style pickles (Part 1). Then, you season it up to make Korean Oiji Muchim (Spicy Seasoned Pickles, a side dish like kimchi) (Part 2).
It’s so damn good; it’s a big hit whenever someone tries my Mom’s Oiji Muchim (recipe here) But for now, let’s do the first step and learn to how to pickle. Also, these are pickles so they will last a LONG time, so it’s very convenient to have on hand to whip up some seasoned Oiji Muchim.
Taste: Koreans don’t generally eat the pickles by itself. It’s too salty. Koreans make this to make Oiji Muchin (Spicy Seasoned Pickles, a side dish like kimchi).
How It’s Made: In an air tight container… Layer cucumbers. Sprinkle with salt and sugar. Add vinegar. Set aside at room temperature. Liquids will come out as it ferments into pickles. Once pickled, refrigerate!
Notes & Tips (IMPORTANT):
The type of cucumber MATTERS!
Be selective with the cucumbers you buy. Buy a FIRM, average looking cucumber— not too skinny, not too thick, not too large or small, just right in the middle.
In the summer season, you can buy Korean cucumbers from the Korean Grocery Store. It’s only in season during the summer though and it’s pricier. Do not bother with Korean cucumbers if it’s not summer season.
OR use kirby cucumbers (standard small to medium cucumbers) if you want to save a bit. It’s honestly just as good, and we often buy this.
Do NOT use Persian cucumbers. They lose their crunch fast.
Buy standard, small cucumbers like Kirby cucumbers.
The type of salt MATTERS!
We use Granulated Plain Salt from Costco (25lb bag). Don’t use fine salt like the stuff you use to season your eggs. If you can’t get ahold of Granulated Plain Salt, go for course salt, but my Mom doesn’t use this so I can’t guarantee anything!
I recommend following the steps below the recipe-card since it contains step-by-step photos.
Oiji (How to Pickle Cucumbers the Korean Way) | 오이지
Ingredients:
- 30 cucumbers, UNWASHED (Korean cucumbers or standard, small cucumbers like Kirby, needs to be FIRM, see notes)*
- 550g white sugar (2 & 3/4 cup)
- 550g white vinegar (2 & 3/4 cup)
- 350g plain granulated salt (about 1.925 cups or 2 cups)*
Instructions:
- Mix salt and sugar. Remember, it's a 0.7 to 1 ratio.
- Now, the 30 cucumbers. Do NOT wash or cut; leave it as is. Lay out a layer of cucumbers in a a big airtight container (We use Lock Lock fermentation container but a big jar is fine). You need air space on top because a lot of liquid will form as it pickles.
- Sprinkle each cucumber layer liberally with salt and sugar. Repeat until all layers of cucumbers are sprinkled with the salt and sugar mixture (you need to use it all). It doesn't need to be distributed perfectly with each layer; it will all dissolve into liquid.
- Add white vinegar.
- Add some pressure on top with a flat plate or chopsticks (see picture for reference) to ensure that the cucumbers will be submerged in liquid when the liquids comes out. Store in your home, room temperature for 3 days. After 3 days, rotate the cucumbers, so that the bottom cucumbers are at the top, and vice versa, and be sure to apply pressure with some flat plates again.
- Check in the pickles every day after. The amount of days to pickle vary by season, but 1-5 days is typical. Once you see that it has pickled (liquid is foggy, cucumber is discolored with green and yellow)it is ready to be refrigerated! Be sure that all pickles are submerged fully in liquid. At this point, you can transfer the pickles to a more convenient if desired; make sure to transfer the pickle juice as well. Do NOT discard pickle juice; it's needed to keep the pickles fresh and crunchy.
- It will last a long time. Whip these pickles out when you want to make Oiji Muchim (Spicy Seasoned Korean Pickles).
Notes:
steps with photos
1. Mix salt and sugar.
2. Now, the 30 cucumbers. Do NOT wash or cut; leave it as is. Lay out a layer of cucumbers in a a big airtight container (We use Lock Lock fermentation container but a big jar is fine). You need air space on top because a lot of liquid will form as it pickles.
3. Sprinkle each cucumber layer liberally with salt and sugar. Repeat until all layers of cucumbers are sprinkled with the salt and sugar mixture (you need to use it all). It doesn't need to be distributed perfectly with each layer; it will all dissolve into liquid.
Photo courtesy of Wang40s
4. Add white vinegar.
5. Add some pressure on top with a flat plate or chopsticks (see picture for reference) to ensure that the cucumbers will be submerged in liquid when the liquids comes out. Store in your home, room temperature for 3 days. After 3 days, rotate the cucumbers, so that the bottom cucumbers are at the top, and vice versa, and be sure to apply pressure with some flat plates again.
Chopsticks broken in half is used to pressure down cucumbers
6. Check in the pickles every day after. The amount of days to pickle vary by season, but 1-5 days is typical. Once you see that it has pickled (liquid is foggy, cucumber is discolored with green and yellow) it is ready to be refrigerated! Be sure that all pickles are submerged fully in liquid. At this point, you can transfer the pickles to a more convenient if desired; make sure to transfer the pickle juice as well. Do NOT discard pickle juice; it's needed to keep the pickles fresh and crunchy.
It will last a long time. Whip these pickles out when you want to make Oiji Muchim (Spicy Seasoned Korean Pickles).
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