Cucumber Kimchi (Oi Kimchi) – Easy, Crunchy, and Fail-proof!

Welcome to my ✨Korean Fermentation✨ series, where I share traditional and seasonal Korean fermentation recipes that anyone can make at home!

Today, we’re making Cucumber Kimchi (Oi Kimchi), a quick-fermenting, crunchy summer favorite that’s ready in just a few days.
This small-batch kimchi is light, fizzy, and full of flavor. And so simple too!
Whether you’re new to fermentation or already love making kimchi, this one’s perfect for summer cravings.

Vegan-friendly?💚 Absolutely, just use the simple plant-based substitution I share in the recipe in the link below.

In this video, you’ll learn:
The three essential tips to keep cucumber kimchi from going mushy
How to blanch, brine, and season for maximum crunch
How to ferment for that perfect light fizz
How to adjust the recipe for vegan or non-vegan versions

This recipe is made with ingredients accessible wherever you are and it’s perfect for small kitchens and hot weather.

📌 Full Recipe & Ingredients: https://123kimchi.com/cucumber-kimchi/
📸 Instagram: @taeyonne
🍜 Try this Cucumber Kimchi with Bibim-guksu (Korean spicy cold noodles):    • Bibim Guksu Recipe | Korean Spicy Cold Noo...  

Let me know in the comments if you make it! I always love seeing your seasonal ferments!
Save this video & subscribe for more Korean fermentation recipes, made simple 🌿Happy Kimchi Making!

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