Japanese Pickled Cucumber
Serves
8
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
1 cucumber, thinly sliced
2 tsp. salt
2 cups (480ml) water
1 tsp. dried seaweed
2 tsp. rice wine vinegar
2 tsp. mirin
2 tsp. tamari sauce
1 tsp. sesame seeds
Nutrition
(Per Serving)
Calories
9
Fats
0 g
Protein
1 g
Carbs
2 g
Instructions
- Place the sliced cucumbers into a small bowl and sprinkle with the salt, set aside for 10 minutes to allow the salt to draw the water out of the cucumber.
- Place the dried seaweed in a small bowl with the water and set aside for 10 minutes.
- Drain any excess water out of the cucumber and seaweed and place both into a jar. Add in the remaining ingredients and mix well. Cover the jar with a lid and store in the refrigerator for up to 2 weeks.