Crispy and Delicious Traditional Oi-myeonchi (Korean Pickled Cucumbers)
Easy Homemade Oi-myeonchi: A Recipe for Long-Lasting Pickled Cucumbers
Oi-myeonchi, or Korean pickled cucumbers, are a versatile staple used in stews, salads, and cold soups! Among preserved pickles, they are perhaps the most popular. While there are methods to make them without added water, the authentic, traditional method truly brings out the deepest flavor. Follow these steps to create oi-myeonchi that are wonderfully crisp and bursting with savory taste. They store well, making them a convenient pantry item.
Ingredients
- 50 cucumbers
- 7-8L water
- 3.5-4 cups coarse sea salt
Cooking Instructions
Step 1
Prepare the brine for 50 cucumbers. Bring about 7L of water to a boil. If your container is large enough, you can use up to 8L. The ratio of water to coarse sea salt should be 10:1. For example, for 7L (7,000ml) of water, use 700g of coarse sea salt (approximately 3.5 cups). Ensure you adhere to this salt ratio.
Step 2
Gently rinse the cucumbers under running water to remove any dirt or debris. Be careful not to scrub them too harshly.
Step 3
Remove the flower ends from the cucumbers. Trim off the stems, leaving about 1cm. Handle the cucumbers with care to avoid bruising. Thoroughly pat them dry; any remaining moisture can cause the oi-myeonchi to become mushy.
Step 4
Pour the hot brine, without letting it cool, directly over the cucumbers in the pickling container. The hot water helps to soften the cucumbers slightly, maintaining their crisp texture.
Step 5
To prevent the cucumbers from floating, place a heavy plate, a clean stone, or a ladle on top to keep them submerged in the brine. This ensures even pickling.
Step 6
Leave the container in a cool place for 3 days. After 3 days, without removing the cucumbers, carefully decant the brine. Bring this brine back to a rolling boil and let it cool completely. When re-boiling the brine for the second time, you can add an extra handful of salt, or boil it for a bit longer over medium heat to reduce the moisture, as cucumber water will have been released. Once completely cooled, pour it back over the cucumbers.
Step 7
After another 3 days, transfer the oi-myeonchi to a clean, appropriately sized container, such as a kimchi container. At this stage, you can also add garlic scapes or other aromatics to the container along with the cucumbers for added flavor.
Step 8
Once again, place a heavy object on top of the cucumbers to keep them submerged. Let them sit for another week. After a week, follow the same procedure: decant the brine, bring it to a rolling boil, let it cool completely, and then pour it back over the oi-myeonchi.
Step 9
After about ten days in total, the oi-myeonchi will be nearing readiness. Taste them, and if desired, repeat the process of boiling and cooling the brine and pouring it over one or two more times to develop an even richer flavor. Store in the refrigerator and enjoy for a long time!
