Pickled Cucumbers and Myoga

Step 1

Gather all the ingredients.

Step 2

Peel the cucumber alternately to create stripes. Remove the ends.

Step 3

Cut the cucumbers into Rangiri (rotate the cucumber as you cut in angle).

Step 4

Discard the tough ends of myoga and slice thinly.

Step 5

Thinly slice the ginger and cut them into juliened strips.

Step 6

Remove the seeds from the dried chili pepper and cut it into rounds.

Step 7

Cut the kombu into thin strips using a pair of scissors.

Step 8

In a mason jar, add all the ingredients and salt.

Step 9

Close the lid and shake it to distribute the salt around the ingredients.

Step 10

Open the lid and put the weights. Close the lid tightly and refrigerate for several hours. Moisture is going to be drawn out from the cucumber and dilute the saltiness.

Step 11

Remove the weights and serve in a dish. You can store the jar (without weights) for 2 days.