Oiji (cetrioli fermentati coreani)

Ingredienti

• 10 to 12 Korean white cucumbers (small and thin (or 20 kirby pickling cucumbers, small and thin))
• 10 cups water
• 1 cup Korean coarse salt (about 7 ounces)

Preparazione

1. 1

   Rinse the cucumbers, and air dry or pat dry with a paper towel.

2. 2

   Bring the water and salt to a boil, and continue to boil for 3 or 4 minutes.

3. 3

   Place the cucumbers in a jar or a container (heat proof, BPA free). Pour the boiling water directly over the cucumbers, or you can put the cucumbers in the pot with the boiling water.

4. 4

   Keep them entirely submerged in the water by weighing them down with a heavy plate or bowl. When the salt water has cooled down, close with the lid, and let stand at room temperature.

5. 5

   After 2 to 3 days, pour the brine out into a large pot, and boil it for a few minutes. If there’s a while film (golmaji) on the surface of the water, strain it out before boiling. Then, cool completely.

6. 6

   Pour the cooled brine back over the cucumbers. Close with the lid, and ferment at room temperature for 5 to 7 days, and then refrigerate. The color of oiji should be between olive green and yellow at this point. They can be eaten, but the flavor will further develop with more time, 2 to 3 weeks to a few weeks.

7. 7

   To serve, thinly slice the cucumber and soak in fresh water until the desired salt level is achieved. You can also cut the cucumber into about 2-inch logs and quarter each one lengthwise. Sprinkle with some gochugaru and/or sesame seeds and garnish with chopped scallion, if desired. You can also add a little bit of vinegar to taste and drop in a couple of ice cubes.