Oi Sobagi (Korean Cucumber Kimchi)

1. 1

   Place the cucumbers on one end and slice lengthwise to form an x-shape, leaving the last 1/4-inch uncut; place them in a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat and bring to a boil. Pour the brine over the cucumbers and let them brine until the flavors meld, about 1 hour.

2. 2

   Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until the sauce is fully combined.

3. 3

   Rinse the cucumbers under cold water; place them in a colander to drain. Let them sit until semi-dry, about 10 minutes.

4. 4

   Coat the cucumbers with the sauce, inside and out, making sure to stuff the x-shaped cut as well. Place the cucumbers, chives, radish, and sesame seeds in an airtight container. Let sit at room temperature until the flavors meld, 1 to 2 days; refrigerate until ready to serve.

• Calories 69.25 kcal Low Source
• Protein 1.06 g Low Source
• Carbs 14.59 g Moderate
• Total Fat 0.34 g Low Source
• Saturated Fat 0.11 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 482.8 mg High
• Fiber 0.69 g Low Source
• Sugar 6.48 g Moderate
• Added Sugar 4.42 g Moderate
• Calcium 17.13 mg Low Source
• Iron 0.34 mg Low Source
• Potassium 78.19 mg Low Source
• Vitamin A 341.07 mcg_rae Good Source
• Vitamin C 54.69 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Shellfish 🦐
• Fish 🐟
• Sesame
• Garlic 🧄