How to make pickled cucumbers without water, how to make pickled cucumbers as a summer side dish

Cool side dishes that come to mind in summer

It's none other than pickled cucumbers!

It has good shelf life, so it can be stored for a long time,

As a side dish to whet your appetite in the summer

It's versatile and great to use, so this is my second time already

I'm soaking and eating it~

How to easily make pickled cucumbers at home without water

I introduced this in the last post as well.

At that time, I soaked 50 with my older sister

Various dishes such as seasoned salads and cold soups

I was cooking and enjoying a delicious meal

As the amount of pickled cucumbers keeps decreasing, somehow

I'm starting to get a little anxious... haha

I eat more of this than kimchi these days :)

So I thought I should soak more before the rainy season comes.

I made 30 more.

Even those who thought making pickled cucumbers was difficult

With this method, you will be able to give it a try easily!

Oiji, one of the traditional fermented foods

With its distinctive salty and refreshing taste, it is perfect for summer.

It's a representative side dish that whets the appetite.

It is a food made by pickling cucumbers in salt and fermenting them,

It has a high shelf life, so it can be stored and eaten for a long time.

Since the days when food was scarce during the summer

It has played an important role.

The charm of pickled cucumbers is, above all, their taste and texture.

The salty yet refreshing taste goes well with rice

It stimulates the appetite, and the crunchy texture

It adds to the joy of eating.

Another appeal is that it is rich in healthy nutrients.

The main ingredient, cucumber, has a high water content, so the body

It helps with hydration and contains Vitamin C and potassium, etc.

Rich in nutrients, it strengthens immunity and

It is said to be effective for eliminating waste from the body.

In particular, lactic acid bacteria produced during the fermentation process

It helps with gut health, improves digestive function, and

It is also effective for preventing constipation.

For this reason, pickled cucumbers are good for summer health management

It is a very useful food, and can be called a summer side dish.

[How to choose cucumbers]

First, in order to make delicious pickled cucumbers,

Fresh and good quality cucumbers

It is important to make a choice.

Generally long, straight, and of uniform thickness

Cucumbers are a good choice.

There are no scratches or spots on the surface

Make sure to choose a clean one,

Avoid cucumbers that are too big or heavy.

These are the ingredients needed to make pickled cucumbers.

First, wash it thoroughly under running water.

If you clean it using baking soda

It will be cleaner, right?

Remove moisture from the cucumbers with a dry cloth or kitchen towel.

Please remove it.

If moisture remains, mold may grow.

Since it is there, removing moisture is essential!

Wash the cucumbers thoroughly and remove excess water.

Please pack them neatly into a container of a suitable size.

Now, let's make the pickling liquid.

1.5 cups sea salt, 2.5 cups vinegar, 1.5 cups soju

Add 6 cups of corn syrup and mix.

In this case, the vinegar can be regular apple cider vinegar or

You can use brown rice vinegar.

When making the pickling liquid, the corn syrup and salt are completely

You need to stir it thoroughly until it dissolves.

You must do this so that it permeates evenly into the cucumbers,

The flavor deepens during the aging process.

Pour the pickling liquid over the cucumbers in the container.

Even if it isn't completely submerged, water will form after a few hours.

Flip it over once then, and flip it over one more time the next day.

Turn the cucumbers over occasionally during the ripening period.

Please make sure it is marinated evenly.

Generally, to ferment oiji at room temperature

It takes about 2 to 3 days.

During this period, the cucumbers gradually soften, and

It adds a unique sour taste and aroma.

Temperature is important in the fermentation process.However,

It is generally best to ferment at room temperature between 20 and 30°C.

Adjust the time appropriatelyYou must do it.

If fermented for too long, the cucumbers will become mushy or bitter.

Please be careful as this may occur!

Place a weight or heavy object on it

Press down on the cucumber so that it does not float.

When making a small amount in a ziplock bag

This process is not necessary.

After placing in an airtight container and fermenting for about 3-4 days

If you store it in a kimchi refrigerator

Crispy and delicious pickled cucumbers

You can eat it all summer long~~

Finished making pickled cucumbers for the summer side dish… !!!