I bought a balloon flower that was trimmed. If you buy a whole bellflower root with skin, it tastes better because it's fresher. But it takes more work. Add a tablespoon of salt and rub it with your hands. This way, you can remove the bitter taste of bellflower roots.

If you leave it like this for 5 to 10 minutes, it'll taste good. Rinse it two or three times in cold water. Strain through a sieve.

Wash cucumbers with salt and remove the bumps with a knife. Cut it in half and cut it diagonally, but if you cut it diagonally longer, the shape comes out prettier.

If you take out the insides of the onions one by one and slice them, they all come out in a uniform shape, so rather than just slicing the whole thing, it comes out as a clean sieve.

Put cucumber and onion together in a bowl, add a tablespoon of salt and 3 tablespoons of water, and marinate for 10 minutes. After marinating for about 10 minutes, rinse slightly in cold water and sieve to remove moisture. The reason for rinsing in cold water is to get rid of sticky essence from onions or cucumbers.

Put pickled cucumbers and onions in the onion net and squeeze them without twisting. Squeeze the bellflower roots without twisting them.

Mix the seasoning evenly according to the recipe above. If you don't have plum juice, increase the amount of vinegar. If you add plum extract, it has a natural sweet and sour taste, so it seems more delicious. I always use it every year after dipping it little by little during the plum season. You can just season it right away, but it's better if you mix the seasoning evenly and ripen it.

Put bellflower roots, cucumbers, and onions in a large bowl. Add the sauce. Wear plastic gloves and mix them well so that the liver can soak. The point is to season it well so that the color of the sauce can be applied well.