Cucumber Kimchi (OI KIMCHI)

One of the most beloved versions of kimchi takes a bit of time, but you’ll be pleasantly surprised by the results. This kimchi tastes great on top of my Krazy Korean Burgers, as well as a different take on the American pickle.



  • 450 g (1 lb) small Korean cucumbers (oi) or Kirbies (about 4 total)
  • 1 tbsp sea salt
  • 1 onion, roughly chopped
  • 4 spring onions, chopped
  • 1 tbsp gochugaru (Korean chilli flakes)
  • 1 tbsp salted shrimp (saewoo jeot), rinsed
  • 1 small clove garlic
  • 1 (2.5 cm/1 in) knob fresh ginger, peeled and chopped
  • 15 fresh chives, cut into 5 cm (2 in) pieces


  1. Using a small knife, cut each cucumber cross- ways into 5 cm (2 in) pieces. Stand the pieces on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross cut sides up in a single layer in a glass or other non-reactive container, at least 5 cm (2 in) tall, with a tight-fitting lid, cover and leave to soften at room temperature for 30 minutes–1 hour.
  2. Meanwhile, in a food processor, combine the onion, spring onions, chilli flakes, shrimp, garlic, ginger and 2 tablespoons water. Pulse until a coarse spice paste forms, then stir in the chives.
  3. Rinse the salted cucumbers well under cold water, making sure to rid the crevices of all the salt. Shake dry and then press the spice paste all over and into the crevices of each piece. Return the cucumbers to the (rinsed) container, cross cut sides up, packing them somewhat tightly and pressing in any remaining spice paste and liquid. Cover and leave the cucumbers to ferment at room temperature for about 24 hours. Refrigerate until ready to serve.

Browse all recipes

Social media

@judyjoochef Instagram profile imageSalt farms in Thailand are a big business. Fresh sea water from the Gulf of Thailand is let in to flood a series of flatbeds. This mineral rich water is then allowed to evaporate under the heat of the sun forming large crystals. The salt is then collected, dried out further and cleaned. The salt is similar in structure to fleur de sel (more flower shaped than pyramids) and the taste is similar to other high quality sea salts.  I love trying salt from around the world and bringing back a little to use at home! 
#thailand #salt #saltfarm #chef #chefslife #travel #travelphotography #thai #chefsofinstagram #food @choibites6 days ago via Instagram
@judyjoochef Instagram profile imageThailand…. @discoversoneva 
#discoversoneva3 weeks ago via Instagram
@judyjoochef Instagram profile imageHope you are merry and bright this holiday season!  And cooking and baking for your loved ones.  I had such a good time visiting with @buddyvalastro and seeing his epic bakery in my home state of New Jersey! I love family owned and run businesses. So amazing! Find out what Buddy’s fave holiday recipes are and his go to potato chip flavor!  @usweekly on the newsstands now! 
Thank you @toryburch for my outfit and your support over the years! 
#usweekly #chef #cheflife #toryburch #cookies #holiday #chefsofinstagram1 month ago via Instagram