Please prepare Korean melons or cucumbers.
Since I grow Korean melons at home, I run too much
I picked a blue melon.
When my grandmother was in Japan, I ate a lot of pickled Korean melon and red pepper paste...
It's not as good as the pickled Korean melon... My mom's local food? Fermented food? Something like this
You learned it, so you ate it with me and made it with me :)
If you are making pickled Korean melon, spoon out the inside of the melon.

after gnawing the inside of a melon. You can just wash the outside or peel off the outside

If you dig the inside of the melon, make the white part come up,
Sprinkle salt on it.
(For pickled cucumber, you can cut it in half or whole.)

Stir in salted Korean melons.

After making the cucumber or Korean melon pickle with salt water

I'm going to stir-fry it and make it salted,

After washing and draining,

Drain the moisture by making the Korean melon belly go down.

If the inside of the melon is transparent like the picture after being salted, it's well salted.
(Can be omitted in the case of tongoi)

Place the white part of the Korean melon on top and add the pepper seeds,
(For cucumbers, just put it in)

You can pour the plum juice.

I put it in a higher container than a wide one and post making pickled cucumber and pickled Korean melon.

The container I used is something from Hong Shopping I can't put another container on top because the lid is convex

You can compress it, store it, and refrigerate it.
I'm going to make pickled cucumber and Korean melon
I'll see you in 2 weeks after refrigerating :)