Salt-Brined Korean Cucumber Pickles

Wash 1200 g Korean cucumbers under running water, rubbing the skins clean, then dry them well.

Trim only 2 to 3 mm from each end so the cucumbers stay firm and do not take in brine too quickly.

Put 1800 ml water, 160 g coarse salt, 2 tablespoons sugar, and 3 tablespoons vinegar in a pot.

Heat over medium heat, stirring until the salt and sugar dissolve fully and no grains remain on the bottom.

When the brine reaches a steady boil, keep it boiling for about 1 minute so the seasoning becomes even.

Turn off the heat and let the harsh steam settle briefly, but keep the brine hot for pouring.

Pack the cucumbers and 6 garlic cloves into a sterilized container with as little empty space as possible.

Pour in the hot brine slowly, making sure every cucumber is covered so exposed parts do not soften.

Let the container cool completely at room temperature, then press the cucumbers down with a clean weight or heavy plate.

Check that nothing floats above the brine, because exposed cucumber can soften before curing properly.

Refrigerate for at least 5 days, keeping the cucumbers submerged the whole time.

To serve, slice them thinly, soak briefly in cold water to adjust saltiness, then use them for seasoned side dishes or chilled soup.