Yoon Yi-ryeon's Cucumber Kkakdugi

Cooking tips 💡

• Use regular cucumbers rather than the watery prickly cucumber variety to keep the kkakdugi firm and less watery.
• Using New Sugar instead of white sugar when salting prevents excess liquid and helps maintain the crunchy texture longer.
• Do not rinse the salted cucumbers, as that would wash away the seasoning and make them soggy; simply drain them in a colander to remove only the excess moisture.

Recommended for 🙋

• ⭐Those who want cucumber kimchi that stays crunchy and never turns soggy over time.
• ⭐Those looking for a simple kimchi recipe that awakens the appetite in spring.