Oi Sobagi (Korean Cucumber Kimchi) Recipe

Place cucumbers onto one end slice in half down the length to create and x-shape leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine about 1 hour.

Combine red pepper flakes 1/2 cup water fish sauce sugar garlic ginger and fermented shrimp in a bowl; mix until sauce is thoroughly combined.

Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry about 10 minutes.

Lather cucumbers with sauce inside and out making sure to stuff the x-shaped cut as well. Place cucumbers chives radish and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine 1 to 2 days; refrigerate until ready to serve.