Pickled Cucumbers
4-6 Kirby cucumbers
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kosher salt, as needed
1-inch of fresh ginger, peeled, julienned (cut into thin strips)
1 Thai chili, cut into thin rounds, seeded removed and discarded
2 teaspoon salt
2 tablespoons granulated sugar
1 teaspoon sushi wine-rice wine vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
sesame seeds – toasted
Use a rolling pin to gently smash on the cucumbers. Place a sprinkle of kosher salt down on your cutting board and roll the cucumbers into the salt. Wash and dry them well.
Cut the cucumbers into 1-inch chunks and transfer to a plastic bag. Add the ginger, Thai chili, salt, sugar, rice wine vinegar, soy sauce and sesame oil. Seal the bag and agitate the cucumber to mix well. Place in the refrigerator and let marinate for 30 minutes. To serve, remove cucumbers from the bag, arrange on a serving vessel and top with toasted sesame seeds.