Pickled Cucumbers and Myoga

Name: Pickled Cucumbers and Myoga
Prep time: 5 min
Total time: 5 min
Ingredients: 2 Japanese or Persian cucumbers ((12 oz, 340 g)); 3 myoga ginger; 1 knob ginger ((1 inch, 2.5 cm)); 1 dried red chili pepper; 1 piece kombu (dried kelp) ((1"x2", 2.5 cm x 5 cm)); 1 tsp kosher salt (Diamond Crystal; use half for table salt)

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 4

Author : Namiko Chen

cucumber ginger myoga

Ingredients

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2 Japanese or Persian cucumbers ((12 oz, 340 g))3 myoga ginger1 knob ginger ((1 inch, 2.5 cm))1 dried red chili pepper1 piece kombu (dried kelp) ((1"x2", 2.5 cm x 5 cm))1 tsp kosher salt (Diamond Crystal; use half for table salt)

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Peel the cucumber alternately to create stripes. Remove the ends.

Step 3

Cut the cucumbers into Rangiri (rotate the cucumber as you cut in angle).

Step 4

Discard the tough ends of myoga and slice thinly.

Step 5

Thinly slice the ginger and cut them into juliened strips.

Step 6

Remove the seeds from the dried chili pepper and cut it into rounds.

Step 7

Cut the kombu into thin strips using a pair of scissors.

Step 8

In a mason jar, add all the ingredients and salt.

Step 9

Close the lid and shake it to distribute the salt around the ingredients.

Step 10

Open the lid and put the weights. Close the lid tightly and refrigerate for several hours. Moisture is going to be drawn out from the cucumber and dilute the saltiness.

Step 11

Remove the weights and serve in a dish. You can store the jar (without weights) for 2 days.