No-Water Pickled Cucumbers (Oiji)
Oiji pickled without any added water — the cucumbers brine in their own moisture. Crisp, deeply savory, and perfect as a summer side dish; the concentrated flavor also keeps for a long time.
Ingredients
Main
- Cucumber20
- Coarse salt1 cup
- Vinegar1 cup
- Corn syrup1 cup
- Soju (Korean distilled liquor)1 cup
Directions
- 1
Wash the cucumbers with running water only and pat them completely dry with paper towels. Trim off the ends and don't use any bruised cucumbers.
- 2
Layer the cucumbers in an airtight container or brining bag and add the coarse salt, corn syrup, vinegar, and soju. Seal it airtight, flip once after two days, and ferment at room temperature for 5 days. No water needed — the cucumbers release their own moisture.
- 3
Once enough brine forms, move it to the fridge and age for another 5–7 days for crisp, tangy oiji.
Tips
Dry the cucumbers thoroughly so they stay crisp instead of going soft. The soju keeps it preserved longer by suppressing unwanted bacteria.