Oiji (Korean Pickled Cucumbers) with Vinegar and Soju
A summer oiji side dish pickled easily with vinegar and soju without boiled brine, keeping it crisp without spoiling.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A simple oiji made by sprinkling vinegar, sugar, salt, and soju over cucumbers without the hassle of repeatedly boiling and pouring hot brine. Making it before the rainy season brings excess moisture gives you a reliable summer side dish.
- Servings
- about 10–12 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- White cucumber25
Pickling Ingredients
- Coarse sea salt2 cups
- Brewed vinegar2 cups
- Sugar2 cups
- Soju1 cup
- For oiji, choose white cucumbers that are short, slender, and thin-skinned so they pickle well and have great texture.
- Using small pickling cucumbers that can bend to fit in the palm of your hand yields pretty, nicely wrinkled oiji.
Steps
Prepare the cucumbers
First, cut off the cucumber stems, which can scratch and damage the cucumbers.
When washing, rub gently by hand or with a soft sponge so you do not damage them.
Dry in a well-ventilated area or wipe well to remove moisture.
Pickle
Arrange the cucumbers neatly in a kimchi container. Sprinkle vinegar or soju first, then add the sugar and salt so they cling tightly to the cucumbers.
Evenly sprinkle the pickling ingredients in layers using the same method.
Close the lid tightly and place it out of direct sunlight.
Pickles cured in salt or soy sauce, such as oiji and jangajji, ferment at room temperature. Keep it at room temperature throughout the fermentation process.
Ferment
The salt and sugar will slowly start to dissolve, and liquid begins to form after 24 hours.
After about two days, the cucumbers at the very bottom turn yellow, and quite a lot of liquid is released as moisture draws out of the cucumbers.
Swap the positions of the bottom and top cucumbers and let them ferment for about 2–3 days.
A lot of liquid has formed and the color of the cucumbers has turned yellowish, but more time is needed for the surface to wrinkle and for them to cure all the way through.
The cucumbers need to be completely submerged in the pickling brine to ferment cleanly, so weigh them down with a large plate and check their condition until they bend smoothly.
Since the temperature is not very high these days, they matured properly after fermenting for more than 1 week.
In early summer when temperatures rise higher, they can cure quickly in 3 to 5 days.
Transfer to a suitable container so the cucumbers remain submerged in the brine, and store in the refrigerator to enjoy.
Done
My warm-up first batch of oiji for the year is complete.
When oiji turns out well, it bends smoothly without snapping like this.
Using small pickling cucumbers that can bend to fit in the palm of your hand yields pretty, nicely wrinkled oiji.
My oiji-making season has now begun.
Ppunwife's tips
- Sprinkling vinegar or soju first before adding the sugar and salt helps them stick tightly to the cucumbers.
- Pickles cured in salt or soy sauce, such as oiji and jangajji, ferment at room temperature. Keep them at room temperature during the entire fermentation process.
- Cucumbers should be fully submerged in the brine to ferment cleanly, so weigh them down with a large plate and check their progress until they bend smoothly.
FAQ
Is there a tip for choosing cucumbers when making oiji?
Choose white cucumbers that are short, slender, and thin-skinned so the seasoning permeates well and the texture turns out crisp.
Where should the cucumbers be stored while pickling?
During the fermentation period while the salt and sugar dissolve and cure the cucumbers, keep them at room temperature away from direct sunlight.
How do you know when fermentation is complete?
They are properly cured when the cucumbers turn yellowish, the surface wrinkles, and they bend smoothly without breaking.
When is the best time to make oiji?
It is best to make them before the rainy season arrives, when cucumbers fill with seeds and easily turn mushy from rainwater.
