Oiji pickles made with a traditional method using salt brine.

Carefully wash 50 cucumbers gently to avoid bruising, and then thoroughly remove all excess water.

In a large pot, combine 6 liters of water and 5 cups of sea salt. Bring to a boil and continue boiling until the salt is completely dissolved.

Carefully arrange the cucumbers in a container and pour the boiling, salty water directly over them.

To prevent the cucumbers from floating, use a heavy stone (also known as a pressing stone) to hold them down.

After about three days of aging at room temperature, drain the brine and boil it again.

The second batch of brine should be completely cooled before being poured over the cucumbers. Allow them to age for approximately 15 days until they turn yellow, then store them in the refrigerator.