How to make pickled cucumbers: Finished in 7 days without water or boiling.

How to soak cucumber, without boiling without water

It will be over in 7 days.

When summer comes, I cook rice in cool water.

The taste of eating one pickled cucumber,

Don't you get hungry just thinking about it?

But when you try to soak it, you say "Do I have to boil water?

What is the salt water ratio?

What should I do if a lump (white bump) forms?"

Let's start with the worry.

I was also the most hesitant about that every year.

After changing the method without adding a single drop of water and without boiling it, the failure rate definitely decreased.

Today I will summarize that ratio and order at once.

Let's start with the conclusion.

Without water, cucumber is based on 50 white cucumbers.

〈Honey syrup 10 cups : sea salt 2.5 cups : vinegar 4 cups : soju 2 cups〉, that's the ratio.

Just pour this marinade without boiling the water.

Because it is pickled in a pickled method, it is pickled with the moisture of the cucumber itself.

It's much crunchier and crispier.

📌 The ratio is based on 50 cucumbers (one box), approximately 15L of kimchi jars. If you have fewer cucumbers, you can reduce the ratio accordingly. (1 cup is based on a measuring cup of 200 ml, and a paper cup is about 180 ml.)

1. Wash the cucumber gently under running water.

(If you dissolve a little baking soda, it's cleaner.)

Be careful not to get hurt.

2. Wipe the water 'perfectly' with a kitchen towel.

← This is the real key.

If there is moisture left, it is easy to crack or get blisters.

3. Put all the corn syrup, sea salt, vinegar, and soju into a large bowl, and add the salt.

Stir until the seasoning sauce is completely melted and evenly mixed.

4. Fill the cucumbers neatly into the kimchi jar and pour the seasoning liquid without leaving any, then press them down so that the cucumbers do not bubble up.

5. Keep it at a cool room temperature and flip it once after 3~4 days.

If it turns yellow and squishy within 7 days or so, it's complete.

Then you can store the pickled item in the kimchi refrigerator.

If it's too spicy, you can rinse it with water a couple of times when you wash it off,

If you are single, you can leave it to mature at room temperature for another day.

And to prevent you from getting bored when you eat for a long time

One storage tip, I will definitely organize it at the end.

Actually, what bothered me the most every year was the ratio too.

It wasn't even a marinade. So that the cucumber doesn't bubble up.

It was just pressing.

In the past, we would put a heavy water bottle on,

Find clean stones and put them on the plate...

It was inconvenient and I was a little worried about the hygiene.

But last year Oiji exclusive pressing boxI found it and tried it out, and it's so convenient because you just have to put it in the container. Considering the price... 'Great value for money' honey itemIt was.

The Daiso gun is perfect for light use, but if you soak it in a lot every year, you tend to look for something more durable and sturdy. Below is a pressure gun that I found acceptable among the ones I tried.

Just choose the one that fits your size.

And when I first soaked it, I wiped off the moisture roughly, and a cucumber wilted after a few days.

After that, I wiped it carefully one by one with a kitchen towel,

It definitely came out smoothly without any hiccups.

Oiji without water is really half 'removing moisture'.

To prevent getting dizzy until you eat it all, but don't remove it separately, soak it thoroughly in the pickled solution.

Portion it enough to eat and put it in a zip bag or small kimchi jar like pickles and refrigerate, the longer you keep it

It gets even more squishy and delicious.

Frequently asked questions (FAQ)

Q. Does it not get spoiled even if you don't boil the water?

A. Yes. The acetic acid in vinegar, the alcohol in sake, and the salt together help preserve it, so you don't need to boil it. In fact, it's easier to avoid the slimy (white film) than boiling the salted water. However, please be sure to follow the instructions for "removing moisture" and "storing the cucumber submerged."

Q. Can I use sugar instead of corn syrup?

A. Yes, we soak it in sugar as well. However, the sweetness and concentration may slightly differ, so we recommend that you try it with the same corn syrup ratio as the card for the first time.

Q. How many ml is 1 cup?

A. According to the measuring cup standard, 1 cup is 200ml, and if it's a paper cup, it's about 180ml. You can use either one to measure together.

Q. How many days can I eat it?

A. It can be eaten at room temperature for 3 days, but it is most delicious when it is yellowish and squished around the edges after about 7 days.

Q. How long is it stored after completion?

A. If you place the kimchi in the refrigerator to keep it submerged in the brine, it can be eaten throughout the summer. When taking it out, use a clean spoon, and if you have leftovers, press them back into the brine to keep them fresh longer. (This may vary depending on the season and personal storage environment.)

To summarize —

In the next installment, I'll summarize the ratio of tangy-sweet pickled cucumber marinade for making this pickled cucumber. Do you prefer cucumbers salty or tangy? Please let me know in the comments, and I'll incorporate it into the next post. 🙂

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