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Salted Cucumber With Kelp And Chilli
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Prep Time
5
minutes
mins
Course
any
Cuisine
Japanese
Ingredients
1
cucumber
thickly sliced
1/2
tsp
non-iodized salt
a few
thin strips
of kombu (dried sea kelp)
a few
thin strips
of dried chilli
1
tsp
whole coriander seeds
Instructions
put the sliced cucumber in a bowl with the salt and toss with your fingers to disperse the salt evenly. Add the coriander, kombu and chilli.
rest, covered at least an hour and preferably 5 hours in the regrigerator. Set a timer so you don;t end up with overly salty vegetables
VERY briefly rinse off the salt and use a clean tea towel or absorbent paper to absorb the excess water
serve in a clean bowl with the kelp and chilli. Try garnishing with a few black sesame seeds
Keyword
pickles, raw-food, salt pickle, tsukemono, vegan