Kim Dae-seok's honey Chili Seed Pickled Cucumber
An unconventional pickled cucumber with a satisfying crunch and savory depth, made without boiling water—using soju, twice-concentrated vinegar, honey, and chili seeds.
Ingredients needed 10 servings
Recipe
Cooking tips
- If moisture remains on the cucumber surface, it may alter the brine concentration—dry them thoroughly with a dry towel.
- Keep cucumbers submerged during pickling by pressing them down with a clean weight to prevent floating.
- After room-temperature fermentation, store in the refrigerator; discard if the smell or appearance seems off.
Recommended for
- Those who dislike the complicated and risky process of boiling hot salt water.
- Those who want crisp, firm pickled cucumbers that stay crunchy and chewy even after long storage.
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