1 Hour Japanese Pickled Cucumber

By Sudachi · 60 min

Ingredients

Instructions

1. Peel the 20 g ginger and cut it into thin matchsticks.
2. Slice the dried red chili thinly.
3. Wash the 300 g Japanese cucumber. Sprinkle 1 tsp salt on a board and roll each cucumber in it.
4. Rinse off the salt and pat the cucumber dry. If using English cucumber, halve it lengthways and scoop out the seeds with a spoon first.
5. Hit the cucumber with something heavy, like a glass or rolling pin, so it cracks slightly but does not fall apart.
6. Cut the cucumber into bite-sized pieces.
7. Put the cucumber, ginger and chili into a resealable bag. Add 1 tsp sea salt, 2 tbsp sugar, 1 tsp rice vinegar, 1 tsp koikuchi soy sauce and 1 tsp toasted sesame oil.
8. Massage the bag so the seasonings coat everything evenly.
9. Refrigerate for at least 1 hour, or overnight for best results.
10. Serve sprinkled with 1 pinch of white sesame seeds.

Summarized from Sudachi's video. Watch it for the details.

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