Japanese Cucumber And Daikon Tsukemono Light Pickles 1771822928633 Bwp0

Ingredients

• 2 medium Japanese cucumber
• 200 grams Daikon radish
• 1 teaspoon Sea salt
• 3 tablespoons Rice vinegar
• 2 tablespoons Granulated sugar
• 1 teaspoon Soy sauce
• 1 small strip Dried kombu (kelp)(optional)
• 1 teaspoon Toasted sesame seeds
• 0.25 teaspoon Red chili flakes(optional)
• 1 teaspoon, julienned Fresh ginger

Instructions

1. 1

   Slice the Japanese cucumbers into thin rounds and peel the daikon before slicing into thin semi-circles.

2. 2

   Place the sliced vegetables in a bowl and sprinkle with sea salt, tossing well to coat.

3. 3

   Let the vegetables sit for 15 minutes to draw out excess moisture, then squeeze them firmly with your hands to remove the liquid.

4. 4

   In a separate small bowl, whisk together the rice vinegar, sugar, and soy sauce until the sugar is fully dissolved.

5. 5

   Add the julienned ginger, chili flakes, and the small strip of kombu to the vinegar mixture.

6. 6

   Pour the brine over the squeezed vegetables and toss to ensure everything is evenly coated.

7. 7

   Cover and refrigerate for at least 30 to 60 minutes to allow the flavors to meld.

8. 8

   Garnish with toasted sesame seeds just before serving as a crisp side dish.