Chewy Oi-jji (Pickled Cucumber) – Made Without Water
Crisp Texture, Ready in One Week: The Secret to Making Oi-jji Without Water
Introducing a method for making delightfully chewy Oi-jji in just one week, without using any added water. Enjoy delicious Oi-jji with a simple and easy process!
Main Ingredients- 50 cucumbers
- 900g coarse sea salt
- 900g sugar
Cooking Instructions
Step 1
Prepare fresh cucumbers. Gently scrub off any fine spines or residues using baking soda or coarse salt. Wash them thoroughly under running water, ensuring all pesticide residues and dirt are removed. It’s crucial to wash them meticulously. After washing, let them air dry completely in a well-ventilated area. Completely drying the cucumbers is essential to prevent them from becoming mushy or developing mold once pickled. It’s even better if you can wash them the day before and let them dry overnight.
Step 2
In a large bowl, combine 900g of coarse sea salt and 900g of sugar. Mix them thoroughly. This ratio is key to the final taste and saltiness of your Oi-jji, so precise measurement is recommended.
Step 3
Arrange the dried cucumbers in a kimchi container or a wide, shallow vessel. Layer by layer, sprinkle the salt and sugar mixture prepared in step 1 over the cucumbers. Ensure that the salt and sugar come into contact with all surfaces of the cucumbers. Sprinkle generously, even along the edges of the container.
Step 4
Cover the remaining salt and sugar mixture completely over the cucumbers, ensuring they are fully submerged. Place a heavy weight, such as a stone or a heavy dish, on top to prevent the cucumbers from floating. Now, prepare the brining liquid. Mix 2 cups of vinegar and 1 cup of soju together. (Optional: For an added depth of flavor, you can place dried chili seeds in a sachet or cheesecloth and add it to the mixture.) Pour this prepared brining liquid evenly over the cucumbers.
Step 5
Cover the container and let it sit at room temperature for about a day. For the next 5 days, open the lid daily and flip the cucumbers from top to bottom. This process helps to ensure even pickling and fermentation. Around the 5th day, you will notice the cucumbers starting to wrinkle and soften as they pickle.
Step 6
After approximately 10 days, when the Oi-jji has pickled thoroughly and achieved a chewy texture, drain and discard the pickling liquid. (This liquid can be repurposed). Remove the Oi-jji from the container and slice them into bite-sized pieces. Drizzle an adequate amount of corn syrup over the sliced Oi-jji for added sweetness, and pour in 1 cup of soju. This step helps to preserve the Oi-jji and inhibit the growth of unwanted bacteria. Store the finished Oi-jji in a kimchi refrigerator to keep it fresh.