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Jung Ho-young's Cucumber Pickle

A Japanese-style quick pickle made with crisp cucumber, enhanced by precise diagonal cuts that maximize crunch and a cold brine infused with kelp for a clean, refreshing taste.

Ingredients needed 2 servings

Recipe

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.

Recommended for

  • Those looking for a refreshing side dish to pair with fatty meats or fried foods.
  • People who prefer a crisper, cleaner-tasting Japanese-style quick pickle instead of traditional boiled-brine pickles.
  • Home cooks wanting to elevate their table presentation with neat, refined diagonal cuts.

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