Crisp Oiji Made Without Water
Making Oiji to Enjoy for a Year with Korean Cucumbers
When the ‘Baekdadagi’ cucumbers are at their best, here’s a recipe for making oiji (Korean pickled cucumbers) without water, so you can enjoy them all year round. It’s a recipe anyone can make without failure. These refreshingly sour and crunchy oiji are a perfect accompaniment to any meal.
Main Ingredients
- 30 Baekdadagi cucumbers
Oiji Brine
- 2.5 cups coarse sea salt (using a standard Korean paper cup)
- 2.5 cups brewed vinegar (using a standard Korean paper cup)
- 2.5 cups corn syrup or oligodang (using a standard Korean paper cup)
- 1.5 cups soju (using a standard Korean paper cup)
- 2.5 cups coarse sea salt (using a standard Korean paper cup)
- 2.5 cups brewed vinegar (using a standard Korean paper cup)
- 2.5 cups corn syrup or oligodang (using a standard Korean paper cup)
- 1.5 cups soju (using a standard Korean paper cup)
Cooking Instructions
Step 1
Wash the Baekdadagi cucumbers thoroughly by scrubbing them gently with a soft brush. After washing, make sure to dry them completely. Trim off the stem end (the small nub at the end) of each cucumber. Tip: If you wash the cucumbers the evening before you plan to make the oiji, they will naturally dry overnight, making the process more convenient. Also, be aware that some cucumbers might have a strong bitter taste from the stem end, so inspect and trim them carefully.
Step 2
Arrange the dried cucumbers snugly in your storage container, alternating their direction (overlapping) to fill the space efficiently. Pack them in tightly.
Step 3
Pour the corn syrup or oligodang evenly over the cucumbers. This will infuse them with a pleasant sweetness.
Step 4
Sprinkle the coarse sea salt evenly over the cucumbers. The salt will draw out moisture, contributing to their crisp texture.
Step 5
Pour the brewed vinegar evenly over the salt. Vinegar helps prevent discoloration and adds a tangy flavor.
Step 6
Finally, pour in the soju. Soju acts as a preservative and helps to eliminate any undesirable odors.
Step 7
Cover the container and let it sit at room temperature for 1 day. The salt will begin to dissolve, and the ingredients will start to meld. You’ll notice the cucumbers gradually changing color during this initial stage.
Step 8
After 1 day, open the lid. You’ll see that most of the salt has dissolved, and the cucumbers at the bottom have turned yellow. Now, flip the cucumbers so that the ones on top are now at the bottom. Let them sit for another 3 to 4 days. During this time, all the cucumbers should turn yellow, and a significant amount of liquid will be released, accumulating at the bottom of the container.
Step 9
Place a weight on top of the cucumbers to ensure they stay submerged in the liquid. You can use a clean stone or a container filled with water. Allow them to ferment like this for another 7 to 10 days before you start eating them. Tip: It’s crucial to refrigerate the oiji in a kimchi refrigerator or a regular refrigerator after at least 7 days of fermentation. Keeping them cool will help maintain their crispness for a longer period.
