Creating your Vegan Cucumber Kimchi (Oi Sobagi) is a straightforward process if you follow these simple steps:

1. Prepare Cucumbers: Wash the cucumbers and slice them into quarters lengthwise. Cut each quarter into bite-sized pieces.
2. Salt the Cucumbers: Place the cucumber pieces in a bowl and sprinkle with sea salt. Toss to coat evenly and let sit for about 30 minutes. This will draw out moisture and enhance the crunchiness.
3. Create the Paste: In a bowl, combine minced garlic, grated ginger, chili pepper flakes, soy sauce or tamari, rice vinegar, and sugar (if using). Mix well to form a paste.
4. Rinse the Cucumbers: After 30 minutes, rinse the salted cucumbers under cold water to remove excess salt. Drain well.
5. Mix Together: Add the cucumber pieces to the spice paste. Toss until the cucumbers are well-coated.
6. Add Green Onions: Fold in chopped green onions until evenly distributed throughout the mixture.
7. Pack into Jars: Place the kimchi mixture into a clean, airtight container, pressing it down to minimize air pockets.
8. Ferment: Leave the container at room temperature for 4 hours for initial fermentation. If you prefer stronger flavors, let it ferment longer or even overnight.
9. Refrigerate: Transfer the kimchi to the refrigerator for storage. It can last for up to two weeks and will continue to ferment slowly in the fridge.
10. Serve: Once your Kimchi has fermented to your liking, it’s ready to serve!