Cucumber Kimchi (Oi Kimchi) (2024)

FAQs

Is oi kimchi the same as oi muchim? ›

Oi Muchim is an easy and tasty side dish that is very popular during the warmer months! Koreans love to make this with cucumbers and will call it Oi Muchim more so than Oi Kimchi. This dish can fit into the kimchi category; however, it doesn't require fermentation and can be consumed on the same day.

Up to one week in the fridge. Store leftover kimchi in an airtight container or jar in the refrigerator. This dish is best served chilled after marinating overnight for a well-rounded balanced flavor. Because it stores well for a full week, it's a great option to make in larger batches so it's ready ahead of time.

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl.

Probiotic foods are also rich in vitamins and minerals like Vitamin A, Vitamin B12, magnesium, calcium, iron, zinc, and phosphorus. Fermented foods like kimchi are low in calories but high in flavor, making them a great option for those looking to lose weight while still getting all the nutrition they need.

Namul means vegetable or root; muchim means to season.

Lack of Fermentation

Freshly made Kimchi usually have a slight bitter aftertaste when compared to fermented packed ones sold in Supermarkets. This is because JIN Kimchi is made fresh daily and it's so fresh it has not had enough time to ferment.

My favorite way to eat this kind of cucumber kimchi is as part of an assortment of banchan, with fresh steamed white rice. But it also slays alongside a katsu or schnitzel or fried chicken or other breaded and fried meat. Or eat it anywhere/anytime you would enjoy a crisp dill pickle spear.

Your kimchi will continue to age if kept cool in the refrigerator and away from oxygen, remaining delicious for up to 12 months or even longer. How should I eat kimchi? In Korea, kimchi is traditionally served among an array of side dishes at virtually every meal.

Kimchi is high in sodium, with about 500 milligrams per cup. That's more than 20% of all the sodium that you're supposed to get in a day. Too much sodium can raise your risk of high blood pressure. If kimchi isn't prepared or stored properly, it can cause food poisoning, especially in people who are immune compromised.

In 2019, Jongga by Daesang was the most sold Kimchi brand in South Korea, with a sales value of around 116.12 billion South Korean won. It was followed by two CJ brands, Bibigo and Haseongjeong.

Does cooking kimchi destroy benefits? ›

Although individuals can cook kimchi, keep in mind that heating any fermented foods can start to kill off the healthy probiotics. So, to retain the health benefits, it is best to add kimchi in at the end of the cooking process.

In Korea, kimchi jjim made with mackerel is also popular. Because the kimchi is slow braised, this recipe uses less liquid than the amount used for kimchi jjigae (stew). The resulting dish is drier than kimchi stew but with deliciously concentrated flavors!

Sichuan Pao Cai (Chinese kimchi)

The process, called lactic acid fermentation, is what gives kimchi and sauerkraut their nutritional superpowers. This is the crucial difference between kimchi and sauerkraut; fermentation time. They both undergo lactic acid fermentation, but sauerkraut tends to ferment for a significantly longer period of time.