Kim Dae-seok's Waterless Oiji
A Waterless Oiji made by soaking Korean cucumbers in plum syrup, sea salt, and soju, with dried garlic skins and chili seeds added for flavor.
Ingredients needed 15 servings
Recipe
Cooking tips
- Ensure the cucumber surfaces are completely dry before placing them in the container.
- After two days, switch the top and bottom cucumbers to ensure even brining.
- Press down with a weight stone to keep cucumbers submerged and prevent floating during fermentation.
Recommended for
- Those who find traditional oiji-making methods too complicated or risky due to the need to boil and cool saltwater.
- People who want a long-lasting pickle that won’t soften or expand easily over time, maintaining a crunchy, firm texture for up to a year.
- Those looking to use this pickle as a refreshing cold soup with ice in summer or as a spicy, tangy side dish to stimulate appetite.
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