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My Mom's Cucumber Kimchi (oi Sobagi)
Oi-sobagi is definitely the cool child in the kimchi family—like a love child of a pickle and a firecracker? Crisp cucumbers are sliced and stuffed with a marinated chives, and are best-tasting when they are fresh, within a couple days of making. Unlike its funkier, fermented cousins, oi-sobagi keeps things light, bright, and bold, making it the perfect sidekick for hot summer days or any meal that needs a kick in the taste buds. It’s a staple that's so unapologetically addictive, I keep finding it when the weather gets warmer.
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