Kim Dae-seok's Soy Sauce Pickled Cucumber
A soy sauce pickled cucumber with a crisp, chewy texture that lasts all year long, made without salting by removing moisture using a food dehydrator
Ingredients needed 10 servings
Recipe
Cooking tips
- Never rinse the brined cucumbers; simply drain the moisture to maintain proper seasoning.
- During food dehydrator operation, flip the trays upside down midway to ensure even drying.
- Adding soju to the brine helps reduce foam formation.
- Using jochung rice syrup adds a subtle, refined sweetness and a glossy finish.
Recommended for
- Those seeking a crisp, savory side dish to stimulate appetite in summer.
- People looking for a non-salty, long-lasting pickled cucumber recipe suitable for storage.
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