Japanese · Side

Japanese Dried Cucumber Pickle

Name: Japanese Dried Cucumber Pickle
Total time: 6 h 43 min
Yield: Serves 6 as a side; keeps 1–2 months
Cuisine: Japanese
Ingredients: 2 cucumbers; 250 ml cooking sake; 100 ml water; 36 g salt; rice vinegar or lemon juice, to taste; 10 g dried kombu (one piece)

A cucumber tsukemono that stays crunchy for weeks: the cucumbers are part-dried before going into a sake, salt and kombu brine, so they soak up flavour without turning limp.

YieldServes 6 as a side; keeps 1–2 months
Hands-on20 min
Total6 h 43 min
Difficulty

Ingredients

2cucumbers
250 mlcooking sake
100 mlwater
36 gsalt
to tasterice vinegar or lemon juiceoptional
10 gdried kombu (one piece)

Diet

Vegetarian (lacto-ovo)
Vegan

Contains

Sulfites
Rice
Citrus fruits (any)
Lemon
Cucumber
Yeast
Mold-ripened and koji-fermented foods
Seaweed (any)
Kelp
Alcohol

Taste

Sweet
Sour / bright
Salty
Umami / savory

Texture

Crisp
Crunchy

Equipment

Oven

Season

Summer

Occasion

Meal prep

Effort

20–45 min active
Over 3 hours total
Difficulty 1
Make-ahead friendly

Nutrition

Calories: low
Protein: low
Carbs: low
Fat: low
Fiber: low
Sodium: high

Budget

Budget: low

What it costs to shop for

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Method

The method is for members

The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.

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Ingredients

What it costs to shop for

The method is for members

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