Another tsukemono recipe. I might even like this one more than the last one. Crisp cucumbers, with kombu adding a seawater taste. Yum! Here we go...
The ingredients you will need are...
1 regular skinny cucumber
1 regular skinny cucumber
3/4 teaspoon of salt
1-inch square of kombu
7 tablespoons of water
3 tablespoons of rice vinegar
1/2 teaspoon of sugar
Steps:
Wash your cucumber and cut into 1/4-inch thick slices. Sprinkle the salt over the pieces and rub in.
Wash your cucumber and cut into 1/4-inch thick slices. Sprinkle the salt over the pieces and rub in.
Dump the cucumbers in a jar.
Mix the water, vinegar, and sugar in a cup, and pour over cucumbers.
Cut up your kombu into thin threads and stick into jar.
Refrigerate for at least 12 hours before enjoying!
Itadakimasu!