Korean Cucumber Kimchi (Oi-sobagi) is a super popular type of kimchi during summer. It’s spicy, tangy, crunchy, and refreshing. If you love kimchi, you have to give this Korean Cucumber Kimchi Recipe (Oi-sobagi) a try!

Korean Cucumber Kimchi Recipe (Oi-sobagi) Written Recipe: [ Ссылка ]

韓式黃瓜泡菜做法，中文影片: [ Ссылка ]

Serving: 8
Prep time: 1 hour and 10 minutes
Cook time: 5 minutes

Ingredients:
8 Kirby cucumbers (or replace it with 4 English cucumbers)
6 cups water
½ cup Korean coarse sea salt
1 cup chives, cut into 1 inch pieces
3/4 onion, thinly sliced
1 carrot, julienned
4 garlic cloves, minced
½ cup Korean chili flakes (gochugaru)
3 tablespoons fish sauce
1 tablespoon Korean salted shrimp (saeujeot)
1 tablespoons Korean plum extract (maeshil cheong) (or replace it with sugar)
1 tablespoon sugar
½ tablespoon toasted sesame seeds
3/4 cup room temperature cooked water

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