STEP 1/9
Wash cucumbers clean by rubbing them with thick salt.
STEP 2/9
Please make a long cut on the cucumber.
STEP 3/9
Pour the boiled salt water into the cut cucumber and marinate it for about an hour.
Rinse the pickled cucumbers in cold water and drain.
STEP 4/9
If the cucumber bends, it's pickled well.
STEP 5/9
Prepare chives, onions, and carrots in the same size and mix with red pepper powder, salted shrimp, minced garlic, plum extract and sesame seeds.
Add or subtract sugar, fish sauce, and chili powder depending on your taste.
STEP 6/9
Add the marinated filling to the pickled cauldron.
STEP 7/9
You have to season the cucumber to make it more delicious.
STEP 8/9
Put it in a kimchi container and cook it at room temperature for a day or two, keep it refrigerated, and eat it.
STEP 9/9
It's stuffed cucumber cooked at room temperature for a day.
I put it in the refrigerator and eat it while cooking.
It's well-cooked now, but the crunchiness is still alive.
If you use boiling salt water when you pickle cucumbers, you can eat them crispy until you finish eating the cucumber kimchi.
After marinating, hang in cold water and soak.