Lightly Pickled Cucumbers

Lightly Pickled Cucumbers

I added a recipe that uses shio-koji (salted rice malt).

Ingredients: 1 serving

Kombu soup stock
1 (8 g)
Salt (or 2 teaspoons of shio-koji)
1/2 teaspoon
1/2 teaspoon
Ichimi chili pepper powder
To taste
Storing container (big enough to fit the cucumbers)


1. Slice cucumber and put in container. A teaspoon of sugar also gives it a nice touch.
2. Add seasonings. Cover with lid and shake. Turn over pieces from time to time. If using a bag, rub the cucumbers.
3. Chill in the refrigerator. Wait for at least an hour. You could make this in the morning to have for dinner.
4. I also tried this with turnips. They took longer to pickle than cucumbers. I'll create a different recipe for the turnips another time.

Story Behind this Recipe

Everyone in my family loved this dish!