Pickled Cucumber with Ginger
Pickles are so versatile and the perfect pallet cleanser or snack. None are more refreshing than these Japanese cucumber tsukemono flavoured with ginger and a sprinkling a chili for a mild kick! They're seriously addictive!
Japanese Pickled Cucumber with Ginger
1 hr 5 mins
what you'll need:
» fresh ginger
» dry red chili
» Japanese/Persian cucumbers
» coarse salt
» fine salt (sea salt)
» rice vinegar
» soy sauce
» sesame oil
» white sesame seeds
Cut the ginger
Peel the ginger and cut into thin strips (julienne).
Cut the chili
Deseed the chili and cut into thin strips. (You can omit chili if you don't like spicy food.)
Prepare the cucumber
Wash the cucumber and sprinkle coarse salt over a chopping board. Roll the cucumber over the salt to create scratches on the surface.
Wash and dry
Wash the salt off of the cucumber and dry thoroughly with kitchen paper.
Smash the cucumber
Use a rolling pin or thick based glass to smash the cucumber. Don't smash it too much, just enough to break the surface in some areas.
Cut the cucumber into rough bitesize pieces.
Add the cucumber, ginger and chili in a sealable bag with the salt, sugar, rice vinegar, soy sauce and sesame oil.
Massage the bag to help mix and distribute the ingredients evenly.
Push the air out, seal the bag and store it in the refrigerator for at least 1 hour. (Preferably 24 hours).
Transfer the pickles to a serving dish and sprinkle with sesame seeds.
Enjoy as a side or snack.
FULL RECIPE »
See the full post for more information plus tips and tricks to make the perfect Japanese cucumber pickles every time!
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