Stuffed Cucumber Kimchi or Oi So Bagi is another great way to get probiotics in your system. It's a type of kimchi that uses cucumber and if you love crunchy texture, you will love this kimchi!

Stuffed Cucumber Kimchi (Oi-So-Bagi)


 Stuffed Cucumber Kimchi or Oi So Bagi is another great way to get probiotics in your system. It's a type of kimchi that uses cucumber and if you love crunchy texture, you will love this kimchi!

Prep Time: 30 min | Cook Time: 1d 30 min 
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INGREDIENTS
 

  • 10 Kirby Cucumbers or 3-5 Korean cucumbers, cut in ⅓'s
BRINE:
  • 10 c water
  • 1 c Coarse Sea Salt

STUFFING:

  • ½ c Gochugaru - Korean Pepper Flakes
  • 1 c chopped Korean or Chinese chives chopped into ¼ inch pieces
  • ⅓ c salted fermented shrimp or 3 tablespoon of Korean Fish Sauce (optional)
  • 1 tablespoon organic raw sugar Need this for the fermentation but you can leave out if you wish
  • 6 cloves garlic minced
  • 1 teaspoon ginger grated
  • 1 c finely chopped carrots
  • 1 c thinly sliced onions
  • ¾ c brine water

INSTRUCTIONS
 

  1. Wash cucumbers well.
  2. Cut the cucumbers vertically, perpendicularly, stopping about an inch or so before the opposite end.
  3. Combine sea salt and water in a large glass or stainless steel bow
  4. Soak the cucumbers in the brine for about 30 minutes or until the spear becomes limp.
  5. Meanwhile, make the stuffing by combining all the ingredients in a large bowl
  6. When the cucumbers are limp, you are ready to stuff them.
  7. Using a clean kitchen towel, dab the excess water from the cucumbers.
  8. Stuff the cucumbers with the filling, being careful not to pull the spears apart.
  9. Stack each of the stuffed cucumbers in a large bowl or a glass pan and cover.
  10. Leave them out for one day in room temperature.
  11. Place the cucumbers in a large glass jar, leaving some room on top, and refrigerate.
  12. Cucumber kimchi will be ready to eat one day AFTER you refrigerate. If the cukes start to turn yellow, it may be get softer and become sour but still, they will be good to eat. Kimchi never goes bad. It just ferments more as you wait longer.
Tried this recipe?Let me know how it was!