Korean cucumber kimchi (oi-sobagi) is a must-have summertime Korean side dish. This classic cucumber kimchi recipe allows the kimchi to ferment properly and remain crisp until you’ve finished the entire batch, not to mention how simple it is to prepare at home.

Summer is the ideal time to make Korean cucumber kimchi, a favorite banchan (side dish) in Korean cuisine. If you haven’t tried it yet, I encourage you to do so and see why so many people love this nutritious cucumber kimchi.

There are two forms of cucumber kimchi: packed cucumber kimchi, also known as “Oi-sobagi ,” and cut-up cucumber kimchi, called “Oi Kimchi .” If you prefer a crunchier choice that will stay crisper for longer, choose Oi-sobagi.

This traditional cucumber kimchi dish is distinguished by its outstanding crunchiness, setting it apart from other cucumber kimchi recipes. Give it a shot and experience the difference!


Not all cucumber kimchi recipes are made equal. Many lose their sharp crispness during fermentation, resulting in mushy kimchi. However, this recipe retains its crunchiness long after the kimchi has fully fermented, allowing you to savor every mouthful until the last serving.

Stuffing cucumbers with kimchi filling retains their texture and flavor while also allowing for delayed fermentation, resulting in better-tasting kimchi made the traditional way. It’s nearly like eating spicy cucumber pickles, but with a Korean twist.

While cut-up cucumber kimchi is easier to make, it ferments faster and can turn mushy soon. If you want to experience the full-bodied, crunchy flavor of authentic Korean cucumber kimchi, try the traditional stuffed cucumber recipe. It’s simple to prepare and yields a great result.


I’ve discovered that many people, including some food bloggers who post cucumber kimchi recipes on their websites, confuse cucumber kimchi with Korean cucumber salad (Oi-muchim).

They are not the same and were constructed entirely differently. Korean cucumber salad is a simple side dish that is not meant to be fermented.


In the vibrant tapestry of Korean cuisine, kimchi stands as a cultural icon—a symbol of tradition, flavor, and ingenuity. Among the diverse array of kimchi varieties, Traditional Cucumber Kimchi holds a special place, celebrated for its crisp texture, refreshing taste, and the meticulous craftsmanship involved in its preparation. In this article, we embark on a journey to unravel the secrets of Traditional Cucumber Kimchi, delving into its history, ingredients, preparation methods, and cultural significance.

Origins and Heritage:

The roots of Traditional Cucumber Kimchi can be traced back centuries to the Korean peninsula, where it evolved alongside the rich tapestry of Korean culinary traditions. Cucumbers, with their abundance during the summer months, became a natural choice for fermentation, preserving their freshness and enhancing their flavor. Over time, this practice evolved into the art of making Traditional Cucumber Kimchi—a cherished dish passed down through generations, embodying the essence of Korean culinary heritage.


Traditional Cucumber Kimchi is crafted from a handful of simple yet essential ingredients, each playing a vital role in creating its distinctive flavor profile. The key ingredients include:

1. Cucumbers: Crisp and refreshing, cucumbers serve as the star ingredient of Traditional Cucumber Kimchi. The cucumbers are typically sliced or quartered, allowing them to absorb the flavors of the seasoning and ferment evenly.

2. Salt: Salt is used to draw out excess moisture from the cucumbers, helping to preserve their texture and create the ideal environment for fermentation.

3. Seasonings: The seasoning paste, known as “kimchi paste” or “kimchi seasoning,” is a blend of ingredients that imbue Traditional Cucumber Kimchi with its signature flavor. Common seasonings include Korean chili powder (gochugaru), minced garlic, ginger, fish sauce (or salted shrimp), sugar, and sometimes, a touch of rice flour paste to thicken the sauce.

4. Scallions and/or garlic chives: These aromatic herbs add depth of flavor and fragrance to the kimchi, enhancing its overall complexity.


The preparation of Traditional Cucumber Kimchi is a labor of love, requiring patience, precision, and attention to detail. Here’s a step-by-step guide to crafting this beloved dish:

1. Prepare the Cucumbers: Start by washing the cucumbers thoroughly and trimming off the ends. Depending on personal preference and the size of the cucumbers, you can either slice them into thin rounds, quarter them lengthwise, or leave them whole.

2. Salt the Cucumbers: Place the cucumbers in a large bowl and sprinkle them generously with salt, ensuring that they are evenly coated. Allow the cucumbers to sit for about 30 minutes to an hour, allowing the salt to draw out excess moisture.

3. Rinse and Drain: After the salting process, rinse the cucumbers under cold water to remove the excess salt. Gently squeeze the cucumbers to remove any excess moisture, then set them aside to drain while you prepare the seasoning paste.

4. Make the Seasoning Paste: In a mixing bowl, combine the Korean chili powder (gochugaru), minced garlic, grated ginger, fish sauce (or salted shrimp), sugar, and any other desired seasonings. Mix well until the ingredients are thoroughly combined, forming a thick and fragrant paste.

5. Coat the Cucumbers: Once the cucumbers have drained, gently coat them with the seasoning paste, ensuring that each cucumber is evenly coated. For whole cucumbers, you can make shallow cuts along the length of the cucumber to allow the seasoning to penetrate.

6. Pack into Jars: Transfer the seasoned cucumbers into clean glass jars, pressing them down gently to remove any air pockets. Leave some space at the top of the jars to allow for expansion during fermentation.

7. Fermentation: Seal the jars tightly and store them at room temperature for 1-2 days to kickstart the fermentation process. After this initial fermentation period, transfer the jars to the refrigerator to slow down the fermentation process and allow the flavors to develop further.

Cultural Significance:

Traditional Cucumber Kimchi holds a revered place in Korean culture, cherished for its role in Korean cuisine and culinary traditions. Beyond its culinary appeal, kimchi carries cultural significance, symbolizing resilience, resourcefulness, and the spirit of community. In Korean households, the art of making kimchi is often passed down through generations, with families coming together to prepare large batches of kimchi for the winter months—a tradition known as “kimjang.”

Moreover, kimchi plays a central role in Korean culinary rituals and celebrations, from ancestral rites and weddings to holidays such as Lunar New Year and Chuseok (Korean Thanksgiving). It is often served as a side dish (banchan) alongside rice and other main dishes, adding color, flavor, and nutritional value to the meal.


In conclusion, Traditional Cucumber Kimchi stands as a testament to the rich tapestry of Korean culinary heritage. With its crisp texture, refreshing taste, and complex flavors, it embodies the essence of Korean cuisine and the artistry of fermentation. Through its careful preparation and cultural significance, Traditional Cucumber Kimchi not only tantalizes the taste buds but also celebrates the traditions and values that have shaped Korean society for centuries. So, the next time you embark on a culinary adventure, consider trying your hand at making Traditional Cucumber Kimchi—a dish that honors the past while embracing the flavors of the present.


1. **What is Traditional Cucumber Kimchi?**
Traditional Cucumber Kimchi, known as “Oi Kimchi” in Korean, is a type of kimchi made from cucumbers that have been seasoned with a mixture of spices, including Korean chili powder, garlic, ginger, and fish sauce, then fermented to develop its signature flavor.

2. **How does Traditional Cucumber Kimchi differ from other types of kimchi?**
Traditional Cucumber Kimchi differs from other types of kimchi primarily in its use of cucumbers as the main ingredient. While other types of kimchi may use ingredients like Napa cabbage, radishes, or other vegetables, Traditional Cucumber Kimchi is distinguished by its crisp texture and refreshing taste.

3. **Is Traditional Cucumber Kimchi spicy?**
Traditional Cucumber Kimchi can be spicy, depending on the amount of Korean chili powder (gochugaru) used in the seasoning. However, the level of spiciness can be adjusted according to personal preference.

4. **How long does it take to make Traditional Cucumber Kimchi?**
The time required to make Traditional Cucumber Kimchi can vary depending on factors such as the size of the cucumbers and the desired level of fermentation. Generally, the preparation process takes about 1-2 hours, followed by an initial fermentation period of 1-2 days at room temperature, and then further fermentation in the refrigerator for optimal flavor development.

5. **Can I use other types of cucumbers for making Traditional Cucumber Kimchi?**
While traditional Korean cucumbers are typically used for making Traditional Cucumber Kimchi, other varieties of cucumbers can also be used. English cucumbers or Persian cucumbers are common substitutes and can yield delicious results.

6. **Is Traditional Cucumber Kimchi vegan-friendly?**
Traditional Cucumber Kimchi is not typically vegan-friendly as it often contains fish sauce or salted shrimp, which are common ingredients in the seasoning paste. However, vegan versions can be made by omitting these ingredients or using vegan alternatives.

7. **How long does Traditional Cucumber Kimchi last?**
Traditional Cucumber Kimchi can be stored in the refrigerator for several weeks to months, depending on the level of fermentation and personal preference for taste. It’s best enjoyed within a few weeks for optimal flavor and texture.

8. **Can I adjust the seasonings in Traditional Cucumber Kimchi?**
Yes, the seasonings in Traditional Cucumber Kimchi can be adjusted according to personal taste preferences. You can increase or decrease the amount of Korean chili powder, garlic, ginger, fish sauce, or sugar to achieve the desired flavor profile.

9. **What are some serving suggestions for Traditional Cucumber Kimchi?**
Traditional Cucumber Kimchi can be enjoyed on its own as a side dish (banchan) alongside rice and other Korean dishes. It can also be used as a topping for salads, sandwiches, or tacos, or incorporated into recipes such as kimchi fried rice or kimchi pancakes.

10. **Is it difficult to make Traditional Cucumber Kimchi at home?**
Making Traditional Cucumber Kimchi at home is not difficult, but it does require some time and effort, particularly during the preparation and fermentation process. However, with the right ingredients and instructions, anyone can successfully make this delicious and traditional Korean dish in their own kitchen.


Leave a Comment