Long-Lasting Oiji (Korean Pickled Cucumber) – No Water Method
How to Make Delicious Oiji That Lasts a Year Without Water
Oiji, a popular Korean summer pickle, is made even more accessible with this no-water method! Learn how to prepare delicious, crisp oiji that can be stored for up to a year. This recipe provides detailed, step-by-step instructions perfect for beginners. You can easily adjust the ingredient quantities based on the number of cucumbers you have, and we’ll cover both 20-cucumber and 50-cucumber recipes. Make a small batch to try, or prepare a larger one to enjoy throughout the season!
Oiji Ingredients (for 20 cucumbers)- 20 cucumbers
- 1 cup coarse sea salt (cheonilyeom)
- 2 cups sugar
- 2 cups vinegar
- 1 cup soju (Korean rice wine)
For Washing Cucumbers- 1 cup baking soda or vinegar (for washing cucumbers)
- 1 cup baking soda or vinegar (for washing cucumbers)
Cooking Instructions
Step 1
Before pickling, it’s important to wash the cucumbers thoroughly. Soak the cucumbers in 1 cup of baking soda (or vinegar) for about 10 minutes. Afterward, rinse them under running water until clean. Drain them completely in a colander, ensuring all excess moisture is removed. This step helps the oiji stay crisp and fresh for longer. Your cucumbers will feel nicely dry and ready.
Step 2
After draining overnight, the cucumbers will be perfectly dry, without any residual moisture. Now, let’s make delicious oiji for a small family, using 20 cucumbers as our base recipe.
Step 3
If the cucumber stems are too long, trim them slightly for a neater appearance.
Step 4
Carefully layer the prepared cucumbers into a kimchi container. Packing them snugly without leaving too much empty space will help the pickling liquid distribute evenly.
Step 5
Salt is key to the flavor of oiji! While 3-year aged coarse sea salt (cheonilyeom) can impart a richer flavor, any good quality coarse sea salt will work. Sprinkle 1 cup of coarse sea salt evenly over the cucumbers.
Step 6
Next, add 2 cups of sugar, sprinkling it evenly over the cucumbers. The sugar will dissolve and help draw out moisture, contributing to the oiji’s crisp texture.
Step 7
Pour in 2 cups of vinegar, ensuring it covers the cucumbers. Vinegar adds a refreshing tanginess and acts as a natural preservative.
Step 8
Finally, pour 1 cup of soju over everything to complete the oiji preparation. It’s that simple! Soju helps to remove any unwanted odors and aids in the pickling process.
Step 9
Once you master the method for 20 cucumbers, you can easily scale it down for smaller batches. Even a small amount of homemade oiji is a delightful accompaniment to meals, especially during the rainy season! If you wish to make oiji with only 10 cucumbers, simply halve all the ingredient quantities listed above.
Step 10
Initially, I placed the oiji in a large kimchi container, but I realized it was too big, and the pickling liquid might not press down evenly. So, I transferred the oiji to a smaller, more suitable dish that would allow for better pressing. This photo shows the oiji after one day.
Step 11
Since the quantity was smaller, I moved the oiji to a stainless steel container and placed a heavy cast-iron pot lid on top to press them down. Pressing the oiji helps them pickle faster and maintain a crisp texture.
Step 12
This is the third day after pickling. The oiji has started to turn a nice, golden color, indicating it’s developing well.
Step 13
After four days, the cucumbers have softened considerably and are now pliable enough to bend, showing they are well-pickled. They should have a satisfying crunch!
Step 14
Seeing the oiji turn golden makes my mouth water. I’m quite fond of simple, rustic dishes like seasoned oiji (oiji muchim), so waiting for it to be ready was the hardest part! Haha.
Step 15
A week later, the oiji is nicely pickled and looks deliciously golden. I shared some of this delicious oiji with my neighbors, and after enjoying it twice myself, it was all gone! So, I bought another box of cucumbers, split it with my neighbor (50 each), and made another 50 oiji. We’re all set to enjoy oiji all summer long!
