Jung Ho-gyun's Oi Sobagi

Cooking tips 💡

• Brining with hot salt water sterilizes the cucumber surface and keeps them crisp without softening over time.
• When cutting the cucumbers, place tongs or wooden chopsticks underneath to prevent cutting all the way through and make the process easier.
• Stuffing the cheongyang chili peppers as well creates a special chili pepper kimchi with a mellowed spiciness.
• For the best flavor, let it ferment at room temperature for one day, then refrigerate for about 48 hours before eating, so the seasoning fully penetrates.

Recommended for 🙋

• ⭐Those who want to make oi sobagi that stays crunchy without getting soft easily.
• ⭐Those who want to enjoy crisp summer kimchi with rice in barley tea or cold water.