Crunchy Oi-ji Pickles (Traditional Method)
Crunchy Oi-ji Pickles (Traditional Method)
Summer’s Best Side Dish! A Secret Recipe for Crispy Oi-ji Pickles Made the Traditional Way
Hello everyone! Today, I’m sharing a recipe for Oi-ji, a refreshing Korean cucumber pickle that’s perfect for hot summer days. Enjoy it with a bowl of cold green tea rice or as a staple side dish. Once made, Oi-ji keeps well for one to two months, making it an ideal recipe when cucumbers are in season and affordable. I’ll show you how to preserve its delightful crunch and prevent it from becoming mushy using a traditional method!
Ingredients- Cucumbers (as many as you like) 20 pieces
- Coarse Sea Salt 400g
Cooking Instructions
Step 1
First, prepare your desired amount of cucumbers and wash them thoroughly. It’s important to remove any dirt or residue from the skin.
Step 2
After washing, thoroughly dry the cucumbers. You can let them air dry in a basket or carefully pat them dry with kitchen towels. Any remaining moisture can cause the Oi-ji to become soft.
Step 3
Place the dried cucumbers in the container you plan to use for pickling to gauge the quantity. It’s crucial to ensure you prepare enough brine to fully submerge the cucumbers, so none are left exposed and wasted.
Step 4
Now, let’s make the brine. We’ll boil water and coarse sea salt in a 10:1 ratio. I needed 4 liters of water, so I used 400g of sea salt.
Step 5
Once the brine is boiling vigorously and the salt has completely dissolved, pour the hot brine over the cucumbers in their container.
Step 6
To keep the cucumbers submerged, place a heavy cutting board or a clean, washed stone on top. This prevents them from floating to the surface.
Step 7
I initially used a small cutting board, but it was too small. I added a wire rack and then a small earthenware pot on top to keep everything weighted down. Let the cucumbers pickle at room temperature for 4 days. However, if the temperature exceeds 30°C (86°F), drain the brine and re-boil it on the third day to prevent mold from forming on the surface.
Step 8
This is what it looks like after one day. The cucumbers have released water and are now submerged. After the 4-day pickling period, drain the liquid from the Oi-ji. Then, re-boil the brine (or make a fresh batch), and pour the hot brine over the Oi-ji again. After this second brine bath, let the liquid cool completely before storing the Oi-ji in the refrigerator.
Step 9
Voilà! This is after 6 days, following the second brine treatment. They’ve taken on a beautiful Oi-ji color! Since the second brine bath, the Oi-ji stays submerged without needing a weight. Making a fresh brine each time results in a cleaner-tasting Oi-ji.
Step 10
Always store your Oi-ji submerged in its brine within the refrigerator. During hot summer weather, the pickles can become soft if not properly preserved in the brine, so keeping them submerged is key.
Step 11
When you’re ready to use the Oi-ji, slice it and soak it in cold water for a while to remove excess salt. It’s very salty as is! Soaking for about 10 minutes, changing the water once, will help to reduce the saltiness to a more palatable level.
