Summer's Best Kimchi

When it's hot outside, the last thing I want is heavy, deeply fermented kimchi. Enter oi-sobagi: cucumbers scored and stuffed with spicy filling, fermented just long enough to develop tang while staying crisp and refreshing.

This is traditionally a summer specialty in Korea, made when cucumbers are at their peak. The quick fermentation means you can be eating it within 24 hours.

What You'll Need

• 6 small cucumbers (kirby or small Lebanese work well)
• 2 tablespoons sea salt

For the filling:

• 1 small bunch chives, cut into 2cm pieces
• 2 tablespoons gochugaru
• 1 tablespoon fish sauce
• 3 cloves garlic, minced
• 1 teaspoon sugar
• 1 teaspoon sesame seeds

The Method

1. Prepare cucumbers: Trim the ends. Cut a deep cross into each cucumber, stopping about 2cm from each end – you want to create four connected segments that open like a flower.

2. Salt: Rub salt into the cuts and exterior. Leave for 30-60 minutes until slightly softened but still firm.

3. Make the filling: Mix chives with gochugaru, fish sauce, garlic, sugar, and sesame seeds.

4. Stuff: Rinse cucumbers briefly and pat dry. Stuff the filling into the cuts, being generous. Pack any remaining filling around the cucumbers.

5. Ferment: Place in a container, cover, and leave at room temperature for 12-24 hours. Refrigerate once tangy.

Choosing the Right Cucumbers

This matters more than you'd think:

• Best: Small, firm pickling cucumbers (kirby type)
• Good: Small Lebanese or Persian cucumbers
• Avoid: Large English cucumbers – too watery, won't hold up

You want cucumbers that are firm, with small seeds and minimal water content. Freshness is crucial – older cucumbers will turn mushy.

Getting the Timing Right

Oi-sobagi is best eaten young:

• 12-24 hours: Lightly tangy, very crunchy – my preference
• 2-3 days: More fermented, softer but still good
• Beyond 5 days: Getting quite sour and soft – still edible but past its prime

Make small batches and eat quickly. This isn't a kimchi that improves with long ageing.

Serving

Serve cold, cut into bite-sized rounds. The cross-cut means each piece opens up beautifully, showing the filling inside.

Perfect with:

• Cold noodles (naengmyeon)
• Grilled meats
• As part of a banchan spread
• Anywhere you want bright, crunchy refreshment