How to make Korean pickled cucumbers

Friends who have been to Korea are all impressed by the pickles there, which they think are particularly delicious. After returning home, they also want to pickle some themselves, but they don’t know how to pickle Korean pickles. In fact, the pickling method is not complicated. I will write it down and share it with you later, so that you can pickle delicious Korean pickles at home.

How to make Korean pickled cucumbers

Ingredients for Korean pickled cucumbers

When pickling Korean pickles, you need to prepare a variety of ingredients such as young cucumbers, huxiang and glutinous rice paste. In addition, you also need to prepare appropriate amounts of Korean kimchi chili powder, garlic, ginger, green onions, white sesame seeds, salt and other seasonings. Finally, prepare some white sugar and purified water.

How to make Korean pickled cucumbers

1. Wash the prepared cucumber with clean water, cut it into strips as thick as fingers, then cut the carrot into shreds, add salt and marinate. Take it out after marinating for one hour and pour out the marinating water.

2. Remove the core of the pear and make it into pear puree. Puree the onion, ginger and garlic. Put them together with the glutinous rice paste, add salt and sugar, then add Korean kimchi chili powder and white sesame seeds and mix well to get a thick marinade.

3. Place the pickled cucumbers and carrots in a fresh-keeping box, putting the cucumbers in a layer of pickling material. Finally, pour the remaining pickling material all on the surface of the cucumbers. Seal the fresh-keeping box. After three to five days of pickling, the pickled cucumbers will be ready and can be taken out and eaten at any time.