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–+ servings

Cucumber Tsukemono with Ginger (Japanese Pickled Cucumber)

Prep Time5 minutes
Pickling Time1 hour
Total Time1 hour 5 minutes
Author Yuto Omura
Servings 5 servings

Ingredients 
 

  • 20 g ginger root approx 3cm, a little over 1 inch
  • 1 dried red chili pepper deseeded
  • 300 g Japanese cucumber or Persian cucumber (if using English cucumber, cut in half lengthways and scrape out the seeds first)
  • 1 tsp salt coarse type to scratch the skin
  • 1 tsp sea salt
  • 2 tbsp sugar white or light cane
  • 1 tsp rice vinegar unseasoned
  • 1 tsp Japanese soy sauce (koikuchi shoyu) tamari works for GF
  • 1 tsp toasted sesame oil don’t substitute with neutral oil
  • 1 pinch toasted white sesame seeds optional garnish

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 cucumber and sprinkle a chopping board with 1 tsp 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 Japanese soy sauce (koikuchi shoyu) and 1 tsp toasted 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 toasted white sesame seeds upon serving and enjoy!
    Final Japanese cucumber pickles flavoured with ginger and chili

Notes

Remove chili seeds and pith to reduce sharp heat while keeping color and aroma.
You can add a 5-cm square of dried kombu for extra umami (optional).
For more spice, double the chili or add red pepper flakes.
Add citrus zest (yuzu, lemon, or lime) for a fresh, restaurant-style twist.
Store in the fridge in airtight containers, keeping cucumbers submerged. Best within up 3 days.
Avoid freezing.
Serving Ideas: Japanese Breakfast Salmon, Dashimaki Tamago, Authentic Chicken Karaage, Japanese Ginger Pork
Note: The nutritional information includes the pickling liquid.