Jung Ho-young's Cucumber Pickle

1. Trim off both ends of the cucumber, removing the darker, bitter parts. Scrape off any bumps on the surface with a knife, then rinse thoroughly under water.
2. Place the cucumber on a cutting board and make deep diagonal cuts across one side, spacing them closely. (Be careful not to cut all the way through.)
3. Flip the cucumber over and repeat the same diagonal cuts on the opposite side, creating a 'zabara' pattern that resembles a snake or accordion.
4. Prepare a saltwater solution by dissolving salt in water at a concentration of 2–3%. Soak the cucumbers with the cuts for about 10 minutes to soften them.
5. Prepare the pickle brine. In a bowl, combine 500cc water, 450cc brown rice vinegar, and 225g sugar. Stir until the sugar is completely dissolved and no granules remain.
6. Once the sugar has fully dissolved, add one sheet of kelp to enhance umami and mellow the sharpness of the vinegar.
7. Remove the salted cucumbers from the brine and submerge them into the prepared cold pickle brine.
8. After soaking for about 20 minutes, check if the flavor has penetrated. Remove the cucumbers, slice them into bite-sized pieces, and arrange them neatly on a plate.

Cooking tips 💡

• Do not boil the pickle brine—while sugar dissolves quickly, boiling will cause the fresh, bright aroma of vinegar to disappear. Always dissolve ingredients in a cold state.
• Adding kelp to the brine softens the sharp acidity of vinegar and adds a rich, savory depth.
• To prevent the cucumber from being cut all the way through when scoring, place a wooden chopstick underneath as support.