Recently, I shared a recipe for making easy cabbage kimchi, which is a staple at my house. The first kimchi I ever fell in love with, though, was oi sobaegi kimchi, or stuffed cucumber kimchi. I think of this as “gateway kimchi” — it’s only lightly fermented (or not at all), so it isn’t as pungent as many other kimchis, and it has crisp texture that any pickle lover should appreciate. Oi kimchi is for summer, when cucumbers are at their peak in gardens and markets.