The Smashed Cucumber Pickles from Japan everyone should try.

By Ethan Chlebowski · 20 min

Ingredients

Instructions

1. Wash and dry the cucumbers, halve them lengthwise and scoop out the seeds.
2. Smash each half with the flat of a knife so the skin cracks but the shape holds, then cut into pieces about 2 inches long.
3. Stir the salt into the water until dissolved, then add the cucumbers, kombu, chiles and sliced ginger.
4. Press plastic wrap onto the surface to keep the cucumbers submerged, cover and refrigerate for 24 to 72 hours.
5. Toast the sesame seeds in a dry pan over medium heat, stirring often, until darker, without burning them.
6. Let the seeds cool for a minute or two, then grind them coarsely in a mortar.
7. Mix the ground sesame with the soy sauce.
8. Scoop the brined cucumbers out with a slotted spoon, toss them with the sesame and soy mixture, and serve.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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