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Vegetables from Korea
Oiji is whole cucumbers packed in a jar under a stone and covered with salt brine, often boiled and poured on hot. Lactic bacteria sour them in a few days while the skin turns from green to yellow-green. The sour cucumbers are sliced into cold water or squeezed and dressed.
| Whole cucumbers | Stalks removed; summer cucumbers of the seventh and eighth months in the Yongin style[nfm-oiji] |
| Salt brine | 10 % brine, boiled and poured on hot, gave the best texture and flavour in a 1994 trial[park1994] |
| Water, or rice-washing water mixed with cold water | The Yongin style uses rice-washing water[nfm-oiji] |
Total time across the recorded steps: 2.5 days – 6 days
What changes: Whole cucumbers are packed in a jar and held down with a stone
Output: cucumbers packed tight.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Oiji is whole cucumbers packed in a jar under a stone and covered with salt brine, often boiled and poured on hot. Lactic bacteria sour them in a few days while the skin turns from green to yellow-green. The sour cucumbers are sliced into cold water or squeezed and dressed. Made in 5 steps over 2.5 days – 6 days. The longest step, ferment until sour, takes 2.5–6 days (Kim J.-G 1989) and runs at 25 °C (Choi H.-S 1989). Salt is 5–15 % (Kim J.-G 1989).
| Main step | 2.5–6 daysMeasured[kim1989] | Ferment until sour |
|---|---|---|
| Temperature | 25 °CReported[choi1989] | Ferment until sour |
| Salt | 5–15 %Reported[kim1989][park1994] | Pour on salt brine, boiled and poured on hot |
| Acidity | pH 3.4–5.1Measured[park2004] | Rinse, slice and serve |
Unlike oi-sobagi, oiji has no stuffing. Whole cucumbers sour in salt brine alone, which is often boiled and poured on hot to keep them crisp. Today, squeezed and dressed oiji is often seen as a jangajji, not a kimchi.
More salt in the brine slows souring. Leftover oiji should not sit in brine that has grown a white film. It is washed and dried instead.
Every number is labelled with how it is known. How this atlas is made
The farm manual Jeungbo sallim gyeongje, whose manuscript was completed in 1766, records seasoned cucumber kimchi close to oiji. Imwon gyeongje ji records salted oiji as made today. Buin piji gives the Yongin method of boiling the brine and pouring it back.
