Japanese Pickled Cucumber
Serves
8
Prep Time
15 minutes
Cook Time
5 minutes
Ingredients
1 cucumber, thinly sliced
2 tsp salt
2 cups (480 ml) 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 sliced cucumbers into small bowl, sprinkle with salt, then set aside for 10 minutes.
- In separate bowl, place dried seaweed in water and set aside for 10 minutes.
- Drain excess water from cucumber and seaweed, then place both into jar. Add remaining ingredients and mix well. Cover jar with lid and store in refrigerator for up to 2 weeks.