20260627, #BreakfastDiary 1761, 25°C/cloudy
The Korean melon I bought at the market this morning is as big as a cantaloupe. The taste of summer, #KoreanMelonPickles.
Ingredients
1 Korean melon, 80ml water, 70g sugar, 6g salt, 3 cardamom pods, bay leaf, 30ml white wine vinegar, 30ml lemon juice, a little pink peppercorn
Steps
1. Halve the Korean melon, scoop out the seeds, and slice the flesh with a mandoline.
2. Strain the scooped-out seeds through a sieve once, then put them in a pot with 80ml water, 70g sugar, 6g salt, 3 cardamom pods, and a bay leaf, and simmer until everything dissolves.
3. Pour 30ml white wine vinegar and 30ml lemon juice into the pot from step 2 and mix well, then pour over the sliced melon from step 1 and add a little pink peppercorn. These are the Korean melon pickles I'll be enjoying all summer.