Tuesday, June 2, 2009
Pickled Cucumber - 오이지
I'm sorry to tease you, but I forgot to write down any ratios when I made this. Because my taste has dulled just a little, I wasn't sure it would turn out OK so I resorted to the taste as you go-Korean-ajooma-style and made it last week. The MR said it turned out great! I'm not sure if he was trying to spare my feelings or if he really meant it. =P
First you soak the cucumbers in salt water for a few days, then rinse it clean. The pickling juice is made of soy sauce, vinegar, water, salt, sugar, and rice wine. I promise I'll update this when I make it again in the future.
In the meantime, enjoy the pictures. =) It was so refreshing and just perfect for the recent heat wave.