There's a side dish that always comes to mind in the summer: oiji.

When you have no appetite on hot days, this is great for replenishing salt, and best of all, it's almost calorie-free, making it perfect for those on a diet.

It's a side dish you can enjoy without worry, and it's a must-make during the summer.

For oiji, choose cucumbers that are thin and small rather than large and thick. They have a much crunchier texture.

Gently wash the cucumbers under running water to avoid bruising, then place them in a colander to drain well.

If they're too wet, the seasoning may end up too bland later.

Prepare about 4 cups of salt.

Now, put water and salt in a large pot and bring it to a boil. Layer the drained cucumbers neatly in a stainless steel basin.

Some cucumbers can be placed directly into the pot. Pour the hot saltwater over the cucumbers while it's still hot.

This way, the cucumbers will not become mushy and will pickle nicely while remaining crunchy.

Place something heavy on top to keep the cucumbers submerged. Let it sit for a day.

The next day, you'll see that the cucumbers have released moisture, and there will be much more liquid.

Here's an important step: don't throw away all the saltwater; just remove some so that the cucumbers are still submerged.

Then pour the remaining saltwater back into the pot and add another handful of salt to boil. This step is key to properly seasoning the cucumbers.

While the saltwater is boiling, flip the cucumbers over and arrange them neatly again. Then pour the hot saltwater over them once more.

Once completely cooled, transfer them to a storage container, adding half a cup of chili seeds in a bag as well.

Rinsing the chili seeds in water before using them keeps things clean. This will help eliminate any off-flavors and enhance the overall taste.

Now, leave them at a cool room temperature and wait. After about 5 days, when you open the lid, you'll smell the unique fermented aroma.

From then on, you can store them in the refrigerator.

They're great to take out and eat all summer long, whether rinsed lightly in water and mixed or just sliced and eaten fresh; they're cool and delicious.

Isn't this the true power of home-cooked meals?