Pickled Cucumber – Using Only Soju, Vinegar, and Oligosaccharide Without Water or Sugar Creates an Exceptionally Chewy Texture

Steps

1. 1

   Wearing food-safe gloves, scrub the white cucumbers under running water just enough to remove any spines.

2. 2

   Pat the cucumbers thoroughly dry with paper towels.

3. 3

   In a pickling jar, alternate layers of cucumbers with a handful of sea salt and a ladle of oligosaccharide syrup; pour all remaining salt and syrup on top at the end.

4. 4

   Pour in the brewed rice vinegar (1/2 cup / 100ml) and soju (1 cup / 200ml).

5. 5

   Close the lid and leave at room temperature for 24–36 hours, then store in the refrigerator.