Salt-Brined Korean Cucumber Pickles

Quick answer

Total time: 30 min
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

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.

Ingredients

servings

IngredientAmountUnit

Korean cucumbers1200 gg

water1800 mlml

coarse salt160 gg

sugar2 tbsptbsp

vinegar3 tbsptbsp

garlic6 eaea

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Wash 1200 g Korean cucumbers under running water, rubbing the skins clean, then dry them well.

Trim only 2 to 3 mm from each end so the cucumbers stay firm and do not take in brine too quickly.
2

Control

Put 1800 ml water, 160 g coarse salt, 2 tablespoons sugar, and 3 tablespoons vinegar in a pot.

Heat over medium heat, stirring until the salt and sugar dissolve fully and no grains remain on the bottom.
3

Season

When the brine reaches a steady boil, keep it boiling for about 1 minute so the seasoning becomes even.

Turn off the heat and let the harsh steam settle briefly, but keep the brine hot for pouring.
4

Control

Pack the cucumbers and 6 garlic cloves into a sterilized container with as little empty space as possible.

Pour in the hot brine slowly, making sure every cucumber is covered so exposed parts do not soften.
5

Finish

Let the container cool completely at room temperature, then press the cucumbers down with a clean weight or heavy plate.

Check that nothing floats above the brine, because exposed cucumber can soften before curing properly.
6

Finish

Refrigerate for at least 5 days, keeping the cucumbers submerged the whole time.

To serve, slice them thinly, soak briefly in cold water to adjust saltiness, then use them for seasoned side dishes or chilled soup.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Whole cucumbers weighted under brine for five days develop the core-deep savory flavor of Oiji.
Finish cue: Refrigerate for at least 5 days, keeping the cucumbers submerged the whole time.
Avoid this: Trim only 2 to 3 mm from each end so the cucumbers stay firm and do not take in brine too quickly.
Storage and reheating: 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.