Wash cucumbers gently with coarse salt on the surface.

Cut a cucumber into 3 or 4 pieces
Leave the tip about 1 to 2cm and make a cut with a cross.

Put 9 cups of pickled cucumber and 4.5 thick salt in a pot
When the water boils up

Pour into cucumber when hot.
If I pour hot water, it looks like the cucumber will be cooked and soft
It's never cooked.
If you marinate it like this, you can eat cucumber kimchi until the end.
Should I say it's a secret to making crispy cucumber kimchi? But this method already appears on TV a lot
It's definitely not my own secret. But there are probably people who don't know
It will take about an hour to marinate.
(When you bend the cut cucumber, it doesn't break and if it bends well, it's all pickled.)

Make flour paste in a pot.
Mix 1.5 cups water and 1.5 flour well and let cool until thickened.

If you add flour paste, kimchi cooks quickly, and it goes well with soup kimchi.

Prepare a big bowl
Cut chives into 5cm long or desired sizes and put them in a bowl. Chop onions into small pieces
Add chili powder 7, crushed garlic 2, sugar 2, anchovy sauce 2, shrimp sauce 2 and mix gently
(If you use sand lance extract instead of anchovy extract, you can add 4 sand lance extract and 4 shrimp extract.)

Put the pickled cucumbers in a basket and drain them

Fill the cucumber with the seasoning.

Put it in an airtight container, let it ripen at room temperature for half or half a day, and refrigerate it.
If it's cooked, it'll suit your taste

Cucumber kimchi is done
It's crunchy and delicious.
You can make kimchi quickly when you need it
Make it now