Japanese Pickled Cucumber with Ginger

sudachirecipes.com

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!

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Japanese Pickled Cucumber with Ginger

Yield

4-6 servings

Type

Pickles

Time

1 hr 5 mins

Level

Easy

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what you'll need:

» fresh ginger » dry red chili » Japanese/Persian cucumbers » coarse salt » fine salt (sea salt) » sugar » rice vinegar » soy sauce » sesame oil » white sesame seeds

Cut the ginger

Peel the ginger and cut into thin strips (julienne).

1

Cut the chili

Deseed the chili and cut into thin strips. (You can omit chili if you don't like spicy food.)

2

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.

3

Wash and dry

Wash the salt off of the cucumber and dry thoroughly with kitchen paper.

4

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.

5

Cut

Cut the cucumber into rough bitesize pieces. 

6

Combine

Add the cucumber, ginger and chili in a sealable bag with the salt, sugar, rice vinegar, soy sauce and sesame oil.

7

Massage

Massage the bag to help mix and distribute the ingredients evenly.

8

Store

Push the air out, seal the bag and store it in the refrigerator for at least 1 hour. (Preferably 24 hours).

9

Enjoy

Transfer the pickles to a serving dish and sprinkle with sesame seeds. Enjoy as a side or snack.

10

See the full post for more information plus tips and tricks to make the perfect Japanese cucumber pickles every time!