Korean Melon Pickle (Korean Melon Soy Vinegar Brine)

Name: Korean Melon Pickle (Korean Melon Soy Vinegar Brine)
Prep time: 20 min
Cook time: 12 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Korean melon 700 g; salt 15 g; soy sauce 200 ml; water 200 ml; vinegar 120 ml; sugar 130 g; sliced ginger 15 g

Quick answer

Active time: 32 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Firm Korean melon, sliced into thin half-moons, keeps a cool sweetness under the salty, tangy soy brine.

Fully ripe melon goes soft in the jar, so hard fruit is the one to buy.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Halve 700 g of firm Korean melon and use a spoon to thoroughly scrape out the seeds, then slice the melon into thin 0.5 cm half-moons to maintain its crunchy texture.
2

Sprinkle 15 g of salt over the sliced melon and let it sit for 15 minutes to draw out excess moisture, then discard the liquid to prevent the brine from becoming diluted.
3

Pack the salted melon into a sterilized glass jar and distribute 15 g of sliced ginger evenly between the layers to infuse the melon with a warm and aromatic ginger fragrance.
4

Combine 200 ml soy sauce, 200 ml water, 120 ml vinegar, and 130 g sugar in a pot, then heat over medium until the sugar dissolves completely and the mixture comes to a boil.
5

Remove the brine from the heat and cool for about 5 minutes until lukewarm before pouring it into the jar, ensuring that the melon slices are fully submerged to prevent oxidation.
6

Seal the jar and refrigerate for at least 2 days to allow the sweet, sour, and salty flavors to permeate the melon evenly, resulting in a crisp and refreshing seasonal side dish.