Prepare 4 melons in a bowl.

Put Korean melon in a bowl, sprinkle 3 to 4 tablespoons of baking soda, rub it thoroughly one by one with rubber gloves, and wash it one by one in running water. (You have to use the skin of the melon to make pickled melon, so please clean it thoroughly.)

After washing the first baking soda, put 3 to 4 tablespoons of vinegar in a bowl and soak it for 10 minutes.

After a while, wash the melon under running water 3 to 4 times until clear water comes out.

Slightly cut both ends of the melon and cut it in half.

Remove the seeds and placenta with a spoon.(The white part with oriental melon seeds is called placenta, and that part is the sweetest and rich in folic acid, but when making Korean melon pickles, the placenta and seeds must be removed to prevent spoilage and the pulp from softening quickly.)

After removing seeds and placenta, put them in an airtight container one by one and sprinkle salt.

Sprinkle 50ml of vinegar evenly.

Sprinkle 150ml of starch syrup. (The reason for adding starch syrup is because it removes moisture from the melon and adds a crunchy texture, so it's good to add starch syrup.)

Sprinkle 50ml of soju evenly. (It's good to add soju when making pickles because it doesn't get soft and moldy easily.)

Add vinegar, starch syrup, and soju, cover it, and leave it at room temperature for 2-3 days to make pickled Korean melon.

Open the lid once or twice a day to change the location of the melon and let it ripen at room temperature.

Personally, you can change the location of the melon in the morning and evening a day, take out a lot of moisture from the melon, move it, and let it ripen in the refrigerator for 2 to 3 days. (Please note that you can store the pickled melon for 2 to 3 weeks after making it.)