Summer Festival Chilled Cucumber
my favorite festival food that is refreshing and low in calories, and nutritious.
Equipment
- Knife, Peeler, Ziplock bag
Ingredients
- 4 cucumbers (80~100g)
- ½ tsp Kombucha (powdered Kombu Kelp)
- 1 tsp salt
- 1 tsp sugar
- 1 red chili pepper
Instructions
- Rinse your cucumbers well under running cold water.Cut off both ends.Rub together to eliminate the bitterness.You can see white froth coming out from the cucumber, and this is a bitter component.Rinse one more time to remove the froth and place them on the cutting board.
- Peel the skin and rotate 180° and peel, rotate 90° and peel, rotate 180° and peel, and you have stripe cucumber, so the seasonings going through the cucumbers well.
- Sprinkle half a teaspoon of salt on cucumber, rub together until it becomes flexible.
- Mix half a teaspoon of kombucha powder, 1 teaspoon of sugar and the rest of the salt.Remove the seeds from the red chili pepper.Put your prepared cucumber in a ziplock bag and sprinkle seasonings.Toss in a bag and rub cucumbers from the outside until evenly coat with the seasonings.
- Remove as much air from the Ziploc bag and seal.Put it in a container and put weight on it.Place a smaller container on the cucumber and fill the water.It doesn't have to be really heavy, but it gives pressure evenly on the cucumbers to get the cucumber evenly season.Let it marinate in the refrigerator for 4 to 5 hours.