Ingredients
10 small cucumbers, 1 carrot, half a daikon radish, 2 tablespoons minced garlic, 1 scallion (cut into sections), 1 tablespoon ginger juice, 1/4 cup Asian pear juice.
Seasonings
Salt 2 tablespoons, sesame oil 5 tablespoons, sugar to taste, chili powder 1 tablespoon.
Instructions
1. Peel and julienne the carrots and daikon radish; wash the cucumbers, pat dry, cut into 2 cm (about 3/4 inch) segments, then lightly crush with the back of a knife.
2. Add 2 tablespoons of salt to the carrots, daikon radish, and baby cucumbers, let them marinate for about 2 hours, then drain off the salted water and pat dry before using.
3. Add the remaining seasonings and mix well, then place into a thoroughly dried earthenware jar to pickle. Refrigerate for about 3 days to allow the flavors to develop before serving; it can be stored for about 1 week.