2largeEnglish cucumbersabout 500g, feel free to find narrower varieties, these tend to be easiest to find for me
1Lwater
30gsalt
28gpickled ginger
5-10gMSGor 10g kombu
1tbspred pepper flakes
The dressing
20gsesame seeds
1tbspsoy sauce
Instructions
The Cucumbers
Halve the cumbers, remove their seeds with a spoon, then cut into 2" long slices
Smash the cucumbers by laying them skin side up, placing the flat side of a knife over them and smashing down with the heel of your hand, cracking the back
Combine the water, salt, MSG / kombu, chilli flakes and ginger in a large pickling jar, put on the lid and shake vigorously until salt and MSG dissolve
add the cucumbers, seal and refrigerate 24-72 hours.
The dressing
Toast the seeds in a large pan over medium heat until darkened and fragrant, 4-8 minutes
Add the seeds to a mortar and pestle and grind into a coarse powder
Combine the ground seeds and soy sauce in a bowl and whisk to fully combine
Strain the pickles and to a large mixing bowl, coat with dressing and toss thoroughly to coat
Eat as a snack or serve over rice as a side
Notes
depending on your jar if too many cucumbers are poking up above the liquid, consider using saran wrap to ensure they all stay submerged
Nutrition
Nutrition Facts
Amount per Serving
Calories
65
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Sodium
3692
mg
161
%
Potassium
322
mg
9
%
Carbohydrates
9
g
3
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
751
IU
15
%
Vitamin C
5
mg
6
%
Calcium
91
mg
9
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.