Japanese
Pickled Cucumber with Ginger
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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
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Cut the ginger
Peel the ginger and cut into thin strips (julienne).
1
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Cut the chili
Deseed the chili and cut into thin strips. (You can omit chili if you don't like spicy food.)
2
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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
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Wash and dry
Wash the salt off of the cucumber and dry thoroughly with kitchen paper.
4
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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
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Cut
Cut the cucumber into rough bitesize pieces.
6
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Combine
Add the cucumber, ginger and chili in a sealable bag with the salt, sugar, rice vinegar, soy sauce and sesame oil.
7
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Massage
Massage the bag to help mix and distribute the ingredients evenly.
8
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Store
Push the air out, seal the bag and store it in the refrigerator for at least 1 hour. (Preferably 24 hours).
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Enjoy
Transfer the pickles to a serving dish and sprinkle with sesame seeds.
Enjoy as a side or snack.
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check out
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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