Oi Sobagi – Korean Stuffed Cucumber Kimchi
After years of not making kimchi, I finally gave it another go with Oi Sobagi, Korean stuffed cucumber kimchi. I used the last gherkins from our allotment, stuffed them with a spicy filling of gochugaru, leek, daikon, garlic and ginger, and replaced the sugar with grated homegrown apple. The recipe promised kimchi ready in just three days, although I somehow managed to wait almost two weeks before opening the jar! Fresh, spicy, garlicky and wonderfully crunchy.
