Japanese Pickled Cucumbers with Shio Kombu
This crunchy and refreshing Japanese Pickled Cucumbers are the perfect side dish when you're looking for fresh and light flavors. Give it a try!
Ingredients
Instructions
- Cut cucumbers into your preferred size and put them and shio kombu in a plastic bag.
- Seal the bag and gently massage with both hands until the cucumbers turn a brownish color.
- Place it in an airtight container, and refrigerate for at least 30 minutes.
Notes
- Storage: It will last for 3 days in the fridge.
- Substitute: You can substitute shio kombu with 1 tsp of dashi powder and 1 tsp of sugar.
- Enjoy variations by adding: Sesame oil and soy sauce to add more flavor, or carrot and cucumber to make it more crispy, or red pepper to make it spicy.
- If you are not in a hurry, let it sit overnight to absorb the flavor.
Video
Nutrition
Serving: 1servingCalories: 11kcalCarbohydrates: 2.8gProtein: 0.6g
This nutritional information is estimated and provided for general reference only.