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Cucumber salt fir | White rice.com Channel's recipe transcription

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Ingredients

Cucumber : One
salt : 1/4 teaspoon

Time required

10minutes

Procedure

1) Prepare 01:12
Cut off both ends of the cucumber and peel off the skin on the calyx side with a knife.
2) Remove the core (seed) part 01:40
Cut it in half vertically and use a small spoon to remove the cucumber core (seed).
3) Slice 02:01
Stabilize with the cut end facing down, and slice into thin slices of about 2 mm.
4) Add salt 02:20
Transfer the sliced cucumbers to a bowl, add salt and mix gently by hand to spread the salt. Wait 5 minutes, then squeeze the water tightly.

Point

・ The skin near the calyx is hard and has a slight green odor, so if you peel it off with a kitchen knife, it will be delicious.
・ If you are worried about warts on the surface of the cucumber, you should remove a large one with a kitchen knife.
・ The cucumber core (seed) is watery and has a bad texture, so it is important to remove it. The taste of the finish is completely different.
・ Cucumber salt fir uses the word "momu", but it is NG to salt and squeeze the cucumber. If you rub it in, the cucumber will crack. Apply force to the cucumbers after the salt has been applied. That way, the cucumbers won't crack even if you squeeze them with force. Even with this, if you put a lot of effort into your hands and let the water out of the cucumber, the taste of seasonings will be enhanced when you use it for cooking.
・ Keep the cucumber salt fir in the refrigerator for 2 to 3 days. It is convenient to put it in a storage container and refrigerate it when you want to finish the dish quickly by salting it in advance, or when you have left over for cooking.