Stuffed Cucumber Kim Chee (Oi Sobaegi Kimchi)

Featured in the Honolulu Star-Advertiser on May 16, 2018.



Stuffed Cucumber Kimchi (Oi Sobaegi Kimchi)

  • 1 1/2 pounds Japanese cucumbers, washed, trimmed, and cut into 2-to-3-inch long sections
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 2 teaspoons grated garlic
  • 1 teaspoon grated ginger
  • 2 tablespoons gochugaru (Korean red pepper flakes)
  • 1 teaspoon sugar
  • 4 ounces daikon, peeled and julienned
  • 2 ounces sliced chives, trimmed and cut into 1-inch pieces
  • Sesame seeds to garnish


  1. Stand each section of cucumber upright on a cutting board, then slice it in quarters, leaving about 1/2 inch intact at the bottom end.
  2. Place cucumbers cut-side up in a large dish and evenly sprinkle 1 tablespoon of salt over them.
  3. Let stand for 30 minutes.
  4. Combine remaining 1 teaspoon of salt, garlic, ginger, red pepper flakes, and sugar together in a bowl to make a thick paste.
  5. Using your gloves, mix in daikon and chives by hand and thoroughly coat them with the paste.
  6. Drain cucumbers and pat them dry.
  7. Stuff each cucumber with filling, making sure to fill each crevice while being careful not to break the cucumber apart.
  8. Ferment cucumbers by nestling them together in a very clean jar or container.
  9. Cover tightly and let stand at room temperature for 24 hours.
  10. Store in refrigerator and eat within one week.
  11. Sprinkle sesame seeds on top and serve.

Serves 6.

Tip: Fermented foods like unsweetened yogurt, kefir, sauerkraut, miso and kimchee have good bacteria that thrive in our microbiome.

Approximate Nutrient Analysis per serving:
30 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, greater than 650 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g sugar, 2 g protein


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