Hello everyone! For those who want to ferment and enjoy little tangy pickles like mango pickle and cucumber pickle at home by themselves, this time we'll be making cucumber pickle using a Korean cooking method.
Ingredients
- About 10 to 12 cucumbers
- 2.5 liters of water
- 7 ounces of salt
Method
1. Wash the cucumbers thoroughly and wipe them dry with a clean cloth. In a pot, add the salt and water, and let it boil for about 3 to 4 minutes.
2. Place the cucumbers into a heat-resistant container, then pour the boiling salt water over them. Press down with a heavy plate to make sure all the cucumbers are fully submerged in the water. Once the salt water has cooled, remove the plate and cover the container with a lid.
3. After about 2 to 3 days, heat the salt water again for a few minutes. Once it has cooled, pour it back into the container with the cucumbers, cover it, and leave it at room temperature for about 5 to 7 days. After that, place it in the refrigerator.
4. Just before eating, cut the cucumber into bite-sized pieces and soak them in clean water. Then you can enjoy it deliciously, whether eaten with meat, fish, or as a side dish.
Source: koreanbapsang.com
