Chinese Food
Korean cucumber pickle
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Recently, I learned a lot of Korean dishes from Bong you, and I have to sigh that Korean friends absolutely love kimchi. We don't need to talk about the hot cabbage as we all know it. I'd like to share this cucumber pickle with my relatives. It's crispy and spicy. The authentic Korean flavor is thoughtful. Let's try it together^_ ^
Cooking ingredients
Cooking Steps
Step1:Rinse and dry clean cucumber. Add 1 teaspoon salt and knead slightly. Let stand for 10mi
Step2:Quickly pour with boiling water. Pull out and wash with cold water. Drai
Step3:Prepare minced garlic, ginger, scallion and onio
Step4:Cut the cucumber into about 4cm segments. Then cut the cross (don't cut it
Step5:Put into a container. Add 1 / 2 teaspoon salt, mashed garlic, ginger powder and chili powder. Mix gentl
Step6:Add onion shreds, onion and sugar. Mix wel
Step7:Finally, insert some onion shreds into the cross cut of cucumber. Transfer to another airtight containe
Step8:Add 120g clear water to the container just mixed with cucumber. Mix with the remaining condiments and ingredients attached to the container to make pickle juice. Pour it on the cucumbe
Step9:Cover the sealed container, let it stand and ferment at room temperature for 10h12h. Refrigerate it and take it as needed.
Cooking tips:1. After the cucumber is washed and pickled with salt, watering with boiling water is equivalent to blanching. It can make the pickle crisper and crisp. In this way, the cucumber will not become soft and rotten in the fermentation process. 2. The fermentation time should be adjusted according to the weather and temperature. The higher the temperature, the faster the fermentation. 3. Big cucumber and small melon are OK. There are skills in making delicious dishes.
