Health benefits
Cucumber: low in protein
Leek: warming and promoting Qi
Ingredients
Cucumber ( 7 roots ) | Chives ( 50g ) |
Minced onion ( 1 spoon ) | Minced garlic ( 1 spoon ) |
Shrimp paste ( 1 spoon ) | Plum juice ( 1 spoon ) |
| Fish sauce ( 1.5 spoon ) | Chili noodles ( 3 spoons ) |
Korean How to make Korean pickled cucumbers
1.Cut the cucumber
2.Cut the cucumber into two sections and then cut into cross flowers
3.Add large grains of salt and marinate for 10 minutes
4.The proportion of boiling salt water is 2/8
5.Blank the pickled cucumbers in boiling salt water
6.Pom Take it out and let it cool for 10 minutes
7.Put all the sauce ingredients into a bowl Stir evenly
8.Cut the leeks
9.Add sauce to the minced leeks
10. Stir evenly again
11. Put the sauce Sandwiched in the cross of cucumber
12.The prepared cucumbers can be placed in the crisper Refrigerate for at least 3-7 days before eating
Small Tips
Blanch the cucumbers immediately after boiling salted water, and take them out to cool down after scalding
The sauce must be salty and salty according to your own taste
The prepared cucumbers should be pickled for at least 3-7 days.It is best to eat them when they feel a little sour.They will taste the best
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