Description
Crisp and flavorful Japanese pickled cucumbers made with soy sauce, rice vinegar, ginger, and chili. Perfect for appetizers or party boards.
Ingredients
1 package Japanese or Persian cucumbers (500g)
2 tsp salt
1 cup soy sauce (225g)
1 tbsp rice vinegar (40g)
1/2 cup + 2 tbsp coconut sugar (130g)
2 thumbs ginger, thinly sliced (30g)
1 bird’s eye red chili pepper, sliced
Instructions
1. Chop cucumbers into 1/2 inch pieces and coat with salt. Let sit 30 minutes.
2. Slice ginger and chili while cucumbers rest.
3. Drain released liquid and pat cucumbers dry.
4. Simmer soy sauce, vinegar, sugar, ginger, and chili until sugar dissolves.
5. Add cucumbers and simmer 5 minutes.
6. Cool completely and transfer to airtight jar. Refrigerate up to 10–12 days.
Notes
For extra crunch, enjoy within 7 days.
Adjust chili level for desired heat.
Always keep cucumbers submerged in brine.
- Prep Time: 40 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 14g
- Sodium: 900mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg