Instructions

1. 1

   Remove seeds and slice Korean melon into thin half-moons.

2. 2

   Salt for 15 minutes, then drain excess moisture.

3. 3

   Pack melon slices and ginger into a jar.

4. 4

   Boil soy sauce, water, vinegar, and sugar to make brine.

5. 5

   Cool the brine slightly and pour it into the jar.

6. 6

   Refrigerate for 2 days and serve chilled.

Tips

Nutrition (per serving)