Different cucumber pickling methods between Hungary and Korea, yet yielding similar tastes
Hungary
- Short pickling cucumbers with garlic and dill
- Slice of bread on top
- Left in the sun for days — bread brings wild yeast
- Juicy, tangy, full of umami
Korea
- Long cucumbers with salt only
- Covered with boiling brine
- Weighted with a stone and stored cool
- Firm, salty, refreshing
