Because of its high water content and soft structure, cucumber is difficult to store for longer periods. Thus, it was a prime candidate for preservation either by drawing out moisture from whole cucumbers through salting or pickling in soy sauce. When cucumber is stored in salt water, lactic acid bacteria create a sour tang and an appetizing bite over time. Salty Pickled Cucumbers help to bolster failing appetite in the heat of summer. One way to enjoy Pickled Cucumbers is by floating them on cold water, and another is to make a Pickled Cucumber Salad by chopping, wringing out, and tossing the Pickled Cucumbers in a sauce. These crunchy delights are flavored with a sauce made out of chili pepper powder, soy sauce, garlic, green plum preserves, and ground sesame seed.

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