Salt-Brined Korean Cucumber Pickles
Oiji is a traditional Korean long-fermented cucumber pickle made by submerging whole cucumbers in a boiled brine of water, coarse salt, sugar, and a touch of vinegar, then weighting them down so they stay fully immersed during at least five days of cold storage. Whole garlic cloves added to the jar release their aroma gradually into the brine. As the days pass, osmotic pressure draws moisture from the cucumbers while salt penetrates inward, producing a uniformly salty, firm pickle that retains its crunch far longer than quick-pickled varieties. Before serving, the oiji is sliced thin and soaked briefly in cold water to temper its saltiness, then dressed with sesame oil and gochugaru as a side dish, or dropped into a chilled broth for a refreshing summer soup.
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Instructions
- 1
Wash cucumbers, dry them, and trim the ends.
- 2
Boil water, salt, sugar, and vinegar to make brine.
- 3
Place cucumbers and garlic in a sterilized jar and pour hot brine.
- 4
Cool fully, then weigh down so cucumbers stay submerged.
- 5
Refrigerate for at least 5 days, then slice before serving.
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