Cucumber Tsukemono with Ginger (Japanese Pickled Cucumber)
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!
- Prep time
- 5 min
- Cook time
- 46 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
First, peel the skin off 20 g ginger root and cut it into thin strips (julienne).
- 2
Cut 1 dried red chili pepper into thin slices.
- 3
Wash 300 g Japanese cucumber and sprinkle a chopping board with 1 tsp salt. Roll each cucumber in the salt.
- 4
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.)
- 5
Smash the cucumber with something sturdy like a heavy glass cup or rolling pin. Crush/break it slightly, but not too much.
- 6
Roughly cut the cucumber into bitesize pieces.
- 7
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.
- 8
Massage the ingredients into the cucumber to evenly distribute them.
- 9
Marinate in the refrigerator for at least one hour. (For best results, overnight.)
- 10
Sprinkle with 1 pinch toasted white sesame seeds upon serving and enjoy!