🔔 Cucumber kimchi. (1T = rice spoon)
2kg cucumber, 200g onion, 60g spring onions, 150g garlic chives, 65g red pepper, 2L water, 5T (100g) salt, 1T (40g) rice, ½T (12g) Saeu-jeot (salted shrimp), 20g (5~) minced garlic 7 pieces), myeolchi aekjeot 3T, water 40ml, minced ginger ⅓T, red pepper powder 4T (40g), plum syrup 2T, Jocheung 2T (30g), salt 1T (8g)

✨ Cucumber kimchi. (Please refer to the video for detailed recipe.)
1. Slice the cucumber.
2. Put 2L of water and 5T (100g) of coarse salt in a pot and boil over high heat.
3. When it boils, turn off the heat and pour it over the cucumbers. Leave it as is for 30 minutes.
4. Chop garlic chives, spring onions, onions, and red pepper.
5. In a mixer, add 1T (40g) of rice, 1/2T (12g) of salted shrimp, 20g (5~7) of minced garlic, 3T of anchovy fish sauce, and 40ml of water.
6. Once completely ground, add red pepper. It goes rough.
7. Strain the cucumbers through a sieve. Unfold and leave for 15 to 20 minutes.
8. Add the ground ingredients, 1/3T minced ginger, 4T (40g) red pepper powder, 2T plum syrup, 2T (30g) Jocheung, and 1T (8g) salt and mix.
9. Add cucumbers, onions, garlic chives, and spring onions and mix.
10. Put it in a container and put it in the refrigerator. Eat after 7 to 14 days.

* This video may not be copied, transmitted, distributed or modified in whole or in part without official permission under any circumstances.

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