How to make cucumber kimchi. Conventional and modern mixing meth
I'm going to make cucumber kimchi, and I'm going to use the traditional method I'll use it and boil the salt water once I'm going to pour it in.
6 serving
Within 999 minutes
이태원단발여사
Ingredients
  • Cucumber
    12ea
  • Water
    3L
  • Salt
    360g
  • Salt
    3Ts
  • Sugar
    20Ts
  • Soju
    2bottle
Cooking Steps
STEP 1/6
For 10 to 12 cucumbers, make sure that they don't cut the top and don't get hurt, so that the surface is uneven with salt
After rubbing it, wash it thoroughly and let it get wet
Please remove it completely.
STEP 2/6
the ratio of salt to water in a medium/large pot
1.2;10 in 3L of water, thick salt or
Mix 330g of flower salt and boil it
Let's cool it down and put it in a container
Pour it in, please.
(If you boil it with red pepper seeds, it'll act as a preservative
He said he would.I don't have any, so I'll skip it.)
After it cools down, put the lid on for about 3 days
Put it in a cool place.
STEP 3/6
Three days later, I opened the lid
It's very close. 3 cups of pickled water
Pour it into a bowl.
STEP 4/6
3 ts of salt and 20 ts of sugar in salted water,
Mix 2 bottles of soju (two 450ml bottles) evenly
Pour it into the pickled cucumber.
Cover with a stone or heavy bowl and store in a 2-frame refrigerator to prevent it from rising.
STEP 5/6
Cucumber pulled out of the bin two days later
Cucumber is complete!
STEP 6/6
Two or three salted water in a plastic pack
Let's divide it up and put it in the kimchi refrigerator
We can take it out and eat it.
(Soju and sugar so that it doesn't boil two or three times)
I put it in)
1. The ratio of water to salt is 10:1.2 2. Boiling salt water with red pepper seeds acts as a preservative 3. Cool down and pour the boiled salt water and store it at room temperature for 3 days 4. Mix salt, sugar, and soju with some pickled water Pack and store rumours two days after pouring
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