1. Pickle cucumber in salt water
Use measuring cup and measuring spoon for correct taste.
I used cucumbers for pickles
The amount of salt water for 10 normal cucumbers.
Add 1/2 cup salt to 1 liter of water and boil over high heat.
Based on the size of a regular cucumber of 20cm, we used 35 pickle cucumbers because they were large and small.
If you use pickle cucumbers, you can prepare 25 to 35 pieces depending on the size.

Wash cucumbers clean and pour boiling salt water as it is hot.
Marinate for 8 to 10 hours to the point where the salt water tastes salty.
If the cucumber is bent well, it is pickled well.
If you pickle cucumbers in the traditional way, the cucumbers are pickled properly while preserving their original taste, and even if you leave it for a long time, it boasts a crunchy texture.
As a result of the cucumber pickle, in my case, the diameter of the cucumber is about 3cm, which is the most suitable size for salted water, so please refer to it when choosing cucumbers.

Put pickled cucumbers in cold water and shake them to remove them.

Place in a strainer until the water dries out

Making ingredients
Use measuring spoon for correct taste.
It is okay to have at least a little more chives, about two handfuls (140 stems).
If you soak it in water for a while and wash it, it will be easier to remove and clean the weeds.

Cut the chives into 2cm pieces
Chop 1/3 carrots into small pieces.
Even if carrots destroy the vitamin C of cucumbers, the red color of carrots slightly in green makes you want to eat.
If you are concerned about nutrient destruction, you can skip it.
We sometimes chop 1/2 onions with a leek, but we omitted it because cucumber kimchi fades quickly in summer.
8 tablespoons of red pepper powder

2 tablespoons of salted shrimp

2 tablespoons of salted anchovy
You can use different kinds of fish sauce.

2 tablespoons of sugar

2 tablespoons of ground garlic

Put 1 cup of flour paste (200ml) that has been cooled and paste the cucumber mortar for a while.
Flour glue: Add 1 tablespoon of flour to 1 cup of water (200ml) and mix well, stirring over medium-low heat.
(It doesn't matter if you use glutinous rice paste, but it's said that you don't rest quickly when you use flour paste in summer.)

Mix the seasoning well.
It's good if it feels a little dry. (Water comes out of cucumber kimchi and the seasoning becomes watery.)

Gently mix the chives and carrots in the sauce.

3. Clinging cucumber
Remove the cucumber tip because it tastes bitter.

The cucumber tip is thick and does not season properly, so it is softened first, so the seasoning is permeated well by making a shallow cross cut.

Leave 0.5cm at the end of the cucumber and cut the cucumber into the water.

It's a cut that left the end of the cucumber.

I'll make cuts on the cucumber

4. Put the ingredients into the cucumber
Carefully put the ingredients in the place where the cucumber is cut.

If you like the filling, put in a lot. If you don't, put in a small amount and as much as much as you want.

Lastly, the cucumber and the sauce! Yes, why do you feel so good when you fall.

When you put cucumber pickles in a container for the second time, as shown in the picture, put the seasoning on the first cucumber pickles and put the second one on top, and it tastes better and tastes better.

Kimchi does not rest quickly when there is soup, so melt and pour a piece of salt into a cup of water (200ml).

5. Store cucumber pickles
Put the cucumber kimchi in a container and cover it with a lid,
If you like the taste of raw cucumber pickles, store them in the refrigerator immediately, and if you like the taste of ripe cucumber pickles, you can ripen them at room temperature for 3 hours, store them in the refrigerator, and take them out from the next day.

a traditional stuffed cucumber

6. Cucumber kimchi aged for one day in the refrigerator
After making the cucumber pickle, I took out the cucumber pickle that had been aged for a day in the refrigerator.

I took out the cucumber pickle in the upper compartment and the cucumber pickle in the lower compartment.
The cucumber pickle flavor in the upper compartment is slightly different from the inner ingredients, but it's fresh and delicious.
The taste of cucumber pickle, which was soaked in kimchi soup in the lower compartment, is a taste that blends well with the ingredients inside.

The 3cm diameter cucumber kimchi's liver is the best, so it goes well with the ingredients! It sounds good.
You know that the taste of cucumber pickles changes subtly every time you take them out and eat it, right?
Even if you leave it for a long time, it's crunchy. You can enjoy the charming taste
It was a traditional stuffed cucumber.