Ingredients:

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6-7 small Korean cucumbers or 4 medium cucumbers

1 tbsp coarse sea salt (for salting cucumbers)

2 tbsp gochugaru (Korean red pepper flakes)

3-4 cloves garlic, minced

1 tbsp fresh ginger, minced

2 green onions, finely chopped

2 tbsp fish sauce (or soy sauce for a vegan option)

1 tbsp sugar (or honey)

1 tbsp sesame oil

1 tbsp sesame seeds

½ medium carrot, julienned (optional)

¼ onion, thinly sliced (optional)

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Instructions:

Prepare the cucumbers: Wash and cut the cucumbers into bite-sized pieces (about 1-2 inch rounds or into quarters lengthwise if using larger cucumbers). Toss the cucumber pieces with coarse sea salt in a large bowl. Let them sit for about 20-30 minutes to draw out excess moisture.

Rinse and drain: After the cucumbers have released some water, rinse them well under cold water to remove the salt. Drain them thoroughly and pat dry with a kitchen towel or paper towels.

Make the seasoning paste: In a small bowl, combine the gochugaru, garlic, ginger, green onions, fish sauce (or soy sauce), sugar, sesame oil, and sesame seeds. Mix well to form a thick paste.

Coat the cucumbers: Toss the cucumbers in the seasoning paste, making sure to coat each piece evenly. If you're adding julienned carrots or onions, toss them in as well.

Ferment (optional): Oi Kimchi can be eaten fresh or lightly fermented. For a quick ferment, transfer the seasoned cucumbers to a clean jar or airtight container. Let them sit at room temperature for 12-24 hours, then refrigerate. For a milder flavor, refrigerate immediately and serve cold.