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Vegetables from Korea
Oi-sobagi is cucumber cut into short pieces, slit into four, salted and stuffed with chopped chives or green onion, garlic, ginger and chilli. It sours fast and is eaten within days, crisp and fresh, in spring and summer.
| Cucumbers | Cut into 4 cm pieces, or 7 cm pieces with the ends kept whole and the middle slit four ways[nfm-sobagi] |
| Salt | Rubbed into the cut cucumbers[nfm-sobagi] |
| Garlic chives, chopped | The main filling since the 1980s; the court used minced salted cucumber offcuts[nfm-sobagi] |
| Green onion whites, garlic and ginger, minced, with chilli powder | The older filling, seasoned with a little salt[nfm-sobagi] |
| Young radish (yeolmu), optional | Layered in for a cool, fuller kimchi; jeotgal is best left out[nfm-sobagi] |
| Starter | spontaneous |
Total time across the recorded steps: 24 h – 8 days
What changes: Cucumbers are cut into short pieces and slit into four from the middle
Pieces are 4 cm long, or 7 cm with the ends left joined and the middle split four ways. Output: cucumber pieces slit in a cross.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Oi-sobagi is cucumber cut into short pieces, slit into four, salted and stuffed with chopped chives or green onion, garlic, ginger and chilli. It sours fast and is eaten within days, crisp and fresh, in spring and summer. Made in 5 steps over 24 h – 8 days. The longest step, ripen briefly and eat, takes 24 h – 8 days (National Folk Museum of Korea 1948) and runs at 10 °C (Paik J.-E 2006). Lactobacillus plantarum, Lactobacillus sakei and Leuconostoc mesenteroides, detected by PCR in oi-sobagi does most of the fermenting.
| Main step | 24 h – 8 daysReported[nfm-sobagi][park2004] | Ripen briefly and eat |
|---|---|---|
| Temperature | 10 °CReported[paik2006] | Ripen briefly and eat |
Unlike oiji, the cucumbers are slit and stuffed, not soured whole in brine. It sours faster than other kimchi and does not suit stew.
Kimchi is not a common vehicle of foodborne pathogens, because lactic bacteria work against them, but a review of Korean fermented foods warns that this cannot be taken for granted. In one study of kimchi stored at 10 °C for 7 days, E. coli O157:H7, Salmonella Enteritidis, S. aureus and L. monocytogenes all survived, and E. coli O157:H7 stayed high through 24 days (Inatsu et al. 2004, as reviewed).
Every number is labelled with how it is known. How this atlas is made
The farm manual Jeungbo sallim gyeongje, whose manuscript was completed in 1766, records hwanggwa damjeo beop, cucumber stuffed with chilli and garlic, the first written oi-sobagi. Imwon gyeongje ji and Siui jeonseo give the green-onion, garlic and chilli filling used today. Chives became the main filling after the 1980s.
