1. Put the dried chili noodles, sugar, monosodium glutamate, and salt into a basin.
2. Stir evenly, boil with boiling hot water, let cool for later use.
3. Peel the garlic, chop into minced garlic, add to the chilled chilli water and mix well.
4. Wash the fresh cucumbers, remove the head and tail, and cut into inch pieces.
5. Wash coriander and leeks and cut into sections.
6. Add Practice 3 to the cucumber.
7. Add the coriander and leek segments, wear disposable gloves, and mix evenly.
8. The mixed cucumber will produce a lot of water, and it can be pickled slowly, and it will become more and more flavorful; put it in the refrigerator and eat it at any time.
Tips:1. Hot dried chili noodles can remove the spiciness and make the color of the chili fresher.
2. Do not blanch garlic with boiling water, but must put it later to maintain the original flavor of garlic.
3. Leeks are very nutritious and bright in color, which can enhance the color and flavor. Therefore, Korean kimchi usually puts leeks.
4. Cucumbers do not need to be salted in advance, they will be too salty.
