Fruit cucumber 1kg

Dried wakame 10g

Coarse salt 10g

Japanese grain vinegar (brewed rice vinegar) 300ML

Sugar 200g

Ginger 1pc

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Steps 1

Wash the cucumber. Slice diagonally into 1cm thick slices.

Step 2

Place the cucumbers in a food bag with the coarse salt, mix well, and marinate for about 3 hours, kneading several times during the process to dehydrate the cucumbers more evenly. (Want to eat immediately can reduce the pickling time, more water; need to be stored for a long time at least 6 hours pickling, a lot of water analysis out, taste more crisp).

Step 3

Wash and soak wakame in boiling water, then use scissors to cut up the wakame randomly and control the water. Control the water of the cucumber as well and reserve the cucumber juice. Add the wakame, grain vinegar and sugar to it.

Step 4

Rub the ginger into a paste.

Step 5

Add the cucumber and marinate slightly.

Step 6

Pack in clean, waterless glass jars and store refrigerated for up to 7 days.