- The folded laver when spreaded,
- Only preserved in a freezer and non-pollutive laver
- Front sea of Sinan in Chollanamdo
- Good to toast and eat with soy sauce instead of spreading an oil
- Good to eat naturally instead of toasting

From "Delicious cuisine"

Korean style pickled cucumber, mixed cucumber pickle

The taste by grandmother's hand is more missed in the summer. The taste of cucumber pickle, which is not salty and nor flat, helped to overcome the first baby's morning sickness safely. To make the chewing taste of cucumber pickle successfully, it should be cooked into hot and boiled salt water during it's cooking procedures.
To prevent over-softening fleshiness of pickled cucumbers, pressing with heavy rock is required. Proper volume of white glucose is good for mixing.

Ingredients

50 Chosun cucumbers, enough volume of cone leaf or bamboo leaf, large stone in palm size, 3-4 onion pouches, jar or stainless pot

Directions

1. Put 7 Chosun cucumbers which bur are remained, into the onion pouch and bring them to the jar.
2. Boil the water as the cucumber's are able to be socked with salt(water : salt = 12:1), turn down the fire and continue to boil for 10 minutes.
3. Pour hot salt water over cucumbers, press a stones on them and close the cover. If a water is cooled, cover with cone leaf and preserve. Repeat the pouring of salt water 2 or 3 times.
4. Mixed cucumbers. After squeezing the water of cucumber, cut it and mix with chopped spring onion, chopped garlic, powdered red pepper, sugar and sesame oil.