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Posted @withregram • @hansommchef Oiji 오이지

Sep 8, 2021


Korean Pickled Cucumbers
Traditional Method

Before & After
This post is for those of you who were curious to inquire about when Oiji will be ready to eat.

On the third day of brining the cucumbers in salt water, the liquid was poured out and boiled to rid of any unwanted pathogens. Then it is poured back when completely cooled down.

This is the “After” shot of the cucumbers after brined for 6 days. (See the “Before” shot in the previous post.)
The cucumbers turned yellowish in color and started to shrivel.

Sometimes there is a white film developing on the top surface of the liquid called Golmaji (골마지). It is a type of yeast/mold that is not harmful. Just remove it from the surface. However, if the green mold is spotted instead, then it shows that something went wrong in the process.

Here you can see that the brine is nice and clean with no sign of Golmaji. Now I am going to cellar Oiji at a low temperature to naturally ferment a bit longer and then eventually refrigerate it.

#oiji #pickledcucumbers #pickles #cucumbers #fermented #fermentedfoods
#traditionalrecipe
#picklingcucumbers
#koreanfood #hansik #banchan #sidedishes
#seasonal #local #sustainable
#preservation #hansommchef #hansommchefpickles
#한식사랑 #한식자랑 #오이지 #오이지담그기

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