Cucumber Kimchi (Oi Kimchi)

Prepare the cucumbers by trimming the ends, cutting them lengthwise into quarters, then chopping into bite-sized pieces. Use a spoon to scrape out the seedy, watery centers to prevent excess moisture in the finished kimchi.

Place the cucumbers in a container and sprinkle with 2 tablespoons of coarse sea salt (or 1 tablespoon fine salt). Toss gently and let sit for 10 minutes, then drain in a colander for another 20 minutes. Rinse thoroughly with cold water to remove excess salt, rinsing again if needed.

Prepare the aromatics: cut a handful of green onions into 2-inch strips, mince 6 garlic cloves very finely (a blender or microplane works well), and grate a small knob of ginger (about 1 teaspoon).

Make the kimchi paste: in a small bowl, combine 5 tablespoons Korean chili pepper flakes, 5 tablespoons fish sauce, the minced garlic, grated ginger, and 1½ tablespoons sugar. Mix well until it reaches a paste consistency. (Do not add vinegar—kimchi develops its tangy flavor during fermentation.)

Assemble: place the drained cucumbers in a large mixing bowl and add the kimchi paste. Gently toss together using a light hand—avoid squeezing or aggressively mixing as if doing laundry, as this will damage the cucumbers and make them watery. Add the green onion strips and fold gently until everything is evenly coated in the red paste. Taste and add a little more fish sauce if desired for extra saltiness.

Rest and store: you can serve immediately, but for the best flavor, leave at room temperature for 3 to 4 hours to allow the flavors to develop, then refrigerate. It tastes even better served cold and will keep in the fridge for several weeks.