Tasty Korean Food 2—Pickled Cucumbers

(Time of original text editing: 2009.04.28 15:43)

Everybody knows this?
This is just pickled cucumbers:

Not only there is luxuriant vitamin, but also many pharmacological functions, moreover, when you eat it, the green color and the sound of eating cucumbers also promote our appetite for cucumbers. Looks great and sounds good, doesn’t it?

Now, ready? Let’s have a try to make pickled cucumbers.
In fact, it’s easy to make and furthermore, it’s really a good recipe.
Firstly, prepare the cucumbers and wash them.

Cut the cucumbers like the size in the above picture.

Soak the cut cucumbers in the cold water for about thirty minutes and this could help removing the saline lake, so as to make it be not too salty.

Get the cucumbers out from the cold water.

Mix the seasonings with cucumbers: a little of table oil, sesame and smashed garlic; cut scallion, chili paste and chili powder. The seasoning is also very easy, isn’t it?
Then mix the seasonings with cucumbers.

(Characters and Pictures come from: Park Hae-suk박해숙 from Agriculture Forestry Fisheries Information Service—AFFIS.)

Text in Korean: http://blog.daum.net/maf2006/13428827
Text in Chinese:
http://blog.sina.com.cn/s/blog_5fc6d74a0100cw9v.html~type=v5_one&label=rela_prevarticle