1. Wash the cucumbers, cut the head and tail to two centimeters thick, soak in salt water, and let stand for 30 minutes
2. Take a little fermented kimchi and chop into the powder
3. Add a little chili sauce, mix well and put in the refrigerator for later use
4. Use a fruit knife to dig out the cucumber seeds. The depth should not exceed 1.5 cm.
5. Keep the dug cucumbers in the refrigerator
6. Before eating, use chopsticks to take a small amount of kimchi and put it into the space dug out by the cucumber, and put a pine nut on it.
Tips:Cucumbers are soaked and pickled in brine, so they are not dehydrated much (so as to retain the moisture of the cucumbers). When kimchi is put in, water is easy to get out, so put kimchi before eating, so there is no problem
