Making Korean Pickled Cucumbers (Oi-ji) – My First Homemade Jangajji

Hello there~
Today I’m sharing my story of making Korean pickled cucumbers (Oi-ji) using fresh Costco cucumbers.
Believe it or not, I’ve never tasted Oi-ji before in my life,
so this was my very first attempt at making it 😊

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🥒 Starting with Fresh Costco Cucumbers

I picked up eight fresh cucumbers from Costco.
They were just the right size for pickling,
and I gently scrubbed them clean to avoid damaging the skin.

I trimmed off the stems,
and followed a recipe by CheonjaeSonyeon (천재소년).
I used 200mL of sugar and 100mL of salt.
The salt was a bit clumpy, so I used a fork to break it up.

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🧄 Adding Garlic and Chili for Extra Flavor

Since Oi-ji is a type of jangajji (Korean pickled dish),
I figured garlic and chili peppers would pair well.
I added some whole garlic cloves and fresh green chilies from my kitchen,
plus two or three dried red chilies, sliced for extra kick.

I was really excited about this combo—
it felt like the perfect way to add depth and spice.

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🧂 Mixing the Seasoning – Vinegar and Soju Finish It Off

• 200mL sugar
• 100mL salt
• 200mL vinegar
• 100mL soju

Once all the dry ingredients were in,
I gave everything a good mix before sealing the lid.
My strong husband helped with the stirring—thank you! 😄

After sealing, I labeled the jar with the date using a kitchen marker.
Now it just needs to sit at room temperature for 7 days.

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🔄 Fermentation – Flipping Once a Day

During the fermentation process,
I made sure to flip the cucumbers once a day.
It was amazing to see how much liquid came out over time!

I didn’t expect this much brine,
but it turns out the cucumbers release a lot of moisture naturally.

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🍽️ Serving Ideas – Perfect with Rich or Greasy Dishes

I haven’t tasted them yet,
but I can already tell they’ll be perfect with grilled meat or rich dishes.
Oi-ji is all about that crunchy texture and tangy flavor.

Next, I plan to explore ways to serve them—
maybe in Oi-ji muchim (seasoned salad), bibimbap, or cold cucumber soup.
I’m excited to experiment!

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💚 Wrapping Up

This was my first time making Oi-ji,
and it turned out to be easier than I expected—and really fun!
I’ll share another post once I taste it after 7 days.

What I learned from this experience is:
Trying something new can lead to joyful discoveries.

Wishing you a wonderful day,
and may your day be as crisp as a pickled cucumber 🥒