Wash cucumbers clean, remove both ends, and cut to 0.5 centimeters thick. Thick is better than too thin.

Cut the onion into bite-sized pieces, too. If you separate the inner and outer parts of the onion, you can keep the same size. I just cut it.

When I make pickled vegetables, the amount is not always the same, so I sometimes wonder how much soy sauce water should be put in and boil. Put the ingredients into the container to make the ingredients, and make soy sauce water half the amount of these ingredients.

I'm going to fill the container I'll put in, so I'll make half of the soy sauce water. I can measure how much it is, right? I think it's less than 3 liters. The total amount of water, soy sauce, sugar, and vinegar is about 3 liters and the ratio is 3:1:1:1, so the total ratio of 6 3000/6 = 500 ratio is about 500ml. So I calculated the ingredients for the ratio of one person at 400ml and put them in.

I added 1200ml of water, 400ml of soy sauce, 400ml of vinegar, and 400ml of sugar.

I added 3 cheongyang peppers to add a bit of spiciness.

Boil the soy sauce water. Bring to a boil and simmer for another 2-3 minutes.

Pour boiling soy sauce water into the prepared ingredients. (If you use a glass container, it's good to disinfect the glass container with hot water, add the ingredients, and add soy sauce water right away. I put boiling soy sauce in a plastic container and cooled it down and put it in a plastic storage container.)

I think it'll be good to make it and eat it right away on the day.

I left it for a day or two and took it out to eat it. The ingredients came up, so I turned a bowl upside down to press it down. I think I should get a push stone.

It's been about two days. You can see that he's a little out of breath.

I tried it two days later and it was so good. It's crunchy and not that salty, so I keep eating it.