Salt Pickled Cucumbers

Step 1

Remove both ends of cucumbers.

Step 2

Place two cucumbers on a cutting board at a time, sprinkle a large pinch of salt (not in ingredients) over the cucumbers.

Step 3

Using both hands, roll the cucumbers back and forth on the cutting board, putting slight pressure on the cucumbers (note 3).

Step 4

When the green juice starts coming out on the board, rinse the cucumbers and pat them dry with kitchen paper.

Step 5

Put the cucumbers and the remaining ingredients in a zip lock bag, remove the air as much as possible, and seal the bag.

Step 6

Place the bag on a plate or in a container (in case the bag leaks), ensuring that cucumbers do not overlap, and leave them in the fridge overnight, up to 2 days.

Step 7

Diagonally slice the cucumber into 7mm-1cm / ¼"-⅜” thick pieces. If the cucumber is a bit fat, halve it vertically first, then slice diagonally. It looks nice when you place the sliced cucumbers together.

Step 8

Alternatively, use 'rangiri' (roll cutting) method and pile up all the cucumber pieces in a large bowl.