How to make crunchy, refreshing Japanese cucumber pickles (tsukemono) with a ginger and chili kick.
- 20g Fresh ginger (approx 2 inch piece)
- 1 Bird's eye chilli
- 3 Japanese / Persian Cucumbers (or 1 English cucumber)
- 1 + 1 tsp Salt
- 2 tbsp Sugar
- 1 tsp Sushi Vinegar OR Rice vinegar
- 1 tsp Soy sauce
- 1 tsp Sesame oil
- White sesame seeds to garnish
- First, peel the skin off the ginger and cut into thin strips.
- Deseed the chilli and cut into thin slices.
- Wash the cucumber and sprinkle a chopping board with 1 tsp of salt. Roll the cucumber in the salt.
- Wash off the salt and dry the cucumber. (If you're using English cucumber, cut it in half lengthways and scoop out the seeds with a spoon.)
- Smash the cucumber with something sturdy like a rolling pin. Crush/break it slightly, but not too much. This helps the cucumber absorb more flavour.
- Roughly cut the cucumber into bitesize chunks.
- Place the cucumber in a ziplock back with your cut ginger and chilli, then add 1 tsp salt, 2 tbsp sugar, 1 tsp rice vinegar, 1 tsp soy sauce and 1 tsp sesame oil.
- Massage the ingredients into the cucumber to evenly distribute them.
- Marinate in the refrigerator for at least one hour. (Best taste is after 1 day.)
- Sprinkle with sesame seeds upon serving.
For best taste and texture, eat within 3 days.
If you don't like spicy food you can leave out the chilli.
This recipe is best made with Japanese or Persian cucumbers that contain less water. If you're using English cucumbers, it's better to deseed them as stated in the instructions.
- Category: Sides
- Method: Pickling
- Cuisine: Japanese
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