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Quick Japanese Pickled Cucumber with Ginger (Tsukemono)

Pickles are so versatile and the perfect pallet cleanser or snack. None are more refreshing than this Japanese cucumber tsukemono flavored with ginger and a sprinkling of chili for a mild kick! They're seriously addictive!
Course Appetizers, Sides, Snacks
Cuisine Japanese
Method Pickle
Duration 1+ hour
Diet Dairy Free, Egg Free, Pescatarian, Raw, Vegan, Vegetarian
Prep Time 5 minutes
Pickling Time 1 hour
Total Time 1 hour 5 minutes
Servings 5 servings
Calories 41.3kcal
Author Yuto Omura

Ingredients

  • Ginger20 g ginger root approx 3cm, a little over 1 inch
  •  
    1 dried red chili pepper deseeded
  • 300 g Japanese or Persian cucumber(s) or English cucumber
  • coarse salt1 tsp coarse salt
  • salt1 tsp sea salt
  • sugar2 tbsp sugar
  • Rice vinegar1 tsp rice vinegar
  • Soy sauce1 tsp soy sauce
  • Ingredient sesame oil1 tsp sesame oil
  • White Sesame Seeds1 pinch white sesame seeds optional garnish
Metric - US Customary

Instructions

  • First, peel the skin off 20 g ginger root and cut it into thin strips (julienne). 
    Julienned ginger on a wooden chopping board
  • Cut 1 dried red chili pepper into thin slices. 
    Thinly sliced dry chili on a wooden chopping board
  • Wash 300 g Japanese or Persian cucumber(s) and sprinkle a chopping board with 1 tsp coarse salt. Roll each cucumber in the salt.
    Rolling cucumber in salt on wooden chopping board
  • 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.)
    Drying cucumber with kitchen paper
  • Smash the cucumber with something sturdy like a heavy glass cup or rolling pin. Crush/break it slightly, but not too much.
    Crushing cucumber with heavy glass
  • Roughly cut the cucumber into bitesize pieces.
    Cut cucumber on wooden chopping board
  • Place the cucumber in a sealable bag with the ginger and chili, then add the 1 tsp sea salt, 2 tbsp sugar, 1 tsp rice vinegar, 1 tsp soy sauce and 1 tsp sesame oil.
    Cucumber, ginger and chili in a ziplock back seasoned with salt, sugar and rice vinegar
  • Massage the ingredients into the cucumber to evenly distribute them.
    Massaging cucumber pickles in a ziplock bag
  • Marinate in the refrigerator for at least one hour. (For best results, overnight.)
    Storing ziplock bag of cucumber pickles in bowl
  • Sprinkle with 1 pinch white sesame seeds upon serving.
    Final Japanese cucumber pickles flavoured with ginger and chili
  • Enjoy!

Video

Notes

Best eaten within 3 days.
Omit the chili for a non-spicy version of the dish.
This recipe is best made with Japanese or Persian cucumbers that contain less water. If you're using English cucumbers, it's better to scoop out the seeds and discard before cutting.

Nutrition

Calories: 41.3kcal | Carbohydrates: 5.9g | Protein: 0.8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Sodium: 839.4mg | Fiber: 0.82g