Addictive Japanese Pickled Cucumbers with Ginger!

By Sudachi · 30 min

Ingredients

Instructions

1. Peel the 20 g ginger and cut into thin julienne strips. Thinly slice the dried red chilli.
2. Wash the 300 g Japanese cucumber. Sprinkle a board with 1 tsp salt and roll each cucumber in it. Rinse off the salt and dry. (If using English cucumber, halve it lengthways and scoop out the seeds.)
3. Bruise the cucumber with a heavy glass or rolling pin, crushing it slightly but not too much. Roughly cut into bite-sized pieces.
4. Put the cucumber in a sealable bag with the ginger and chilli. Add 1 tsp sea salt, 2 tbsp sugar, 1 tsp unseasoned rice vinegar, 1 tsp Japanese soy sauce and 1 tsp toasted sesame oil.
5. Massage the bag to coat the cucumber evenly, then refrigerate for at least 1 hour (overnight for best results).
6. Serve sprinkled with 1 pinch of toasted white sesame seeds.

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

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