Ingredients
Directions
- 1
Cut 1kg of cucumbers into 8cm lengths (approximately half of a long cucumber).
- 2
Leaving 2cm at the end uncut, cut the rest into quarters (like squid legs).
- 3
Sprinkle with 2 tablespoons of salt and let sit at room temperature for 1 hour to pickle.
- 4
Cut 100g of chives into 1cm pieces, and slice the carrot into thin, long pieces, about 4-5cm long.
- 5
Blend 1 onion, 3 tablespoons of minced garlic, and 40g of fish sauce in a blender to make a vegetable paste.
- 6
Mix this with 50g of gochugaru and chive, carrots
- 7
After 1 hour, rinse the salted cucumbers three times with water. If they are too salty, soak them in water for another hour
- 8
Stuff the cucumbers with the seasoning, ensuring it reaches all the crevices.
- 9
The cucumbers can be eaten right away(I love this way, more crunchy) or allowed to ferment at room temperature for 1 day (it depends on your taste , store in the refrigerator).
