Cucumber Water Kimchi – Hot Salt Water Pickling for Beautiful Color and Refreshing Taste

Steps

1. 1

   Trim both ends off the cucumbers and cut into rectangular pieces.

2. 2

   Bring 1L of water and sea salt 2T to a boil in a pot.

3. 3

   Pour the hot brine over the cucumbers and let them pickle for 30 minutes.

4. 4

   Blend Korean pear half, onion 1 piece, whole garlic cloves 5, cold rice 1 tbsp, and water 100ml in a blender.

5. 5

   Prepare the garlic chives and red chili pepper.

6. 6

   In a bowl, add water 1L, strain the blended mixture through a sieve, then mix in maesil extract 3T, anchovy fish sauce 1T, and salt 1T.

7. 7

   Drain the pickled cucumbers in a colander without rinsing.

8. 8

   Combine the pickled cucumbers, garlic chives, and red chili pepper with the kimchi broth, leave at room temperature for 6 hours, then refrigerate before eating.