This is a recipe for pickled radish and cucumber. They make a nice salad substitute. By cutting the cucumber "jabara" style (serpent's belly cut), they will brine quicker. Refer to Recipe ID: 584587 to learn how to cut "jabara" style.
Add thinly sliced cucumbers and radishes to salt water and soak for a while.
When they become tender, lightly squeeze out excess water, and toss with the kombu tea and shredded kombu. Adjust the amount of salt to taste. If you let it sit for a while, the salt will blend in and make a tasty pickled dish.
Story Behind this Recipe
I had a bunch of homegrown radishes. Pickling is the best way to prepare them.
For the photo, I cut only some of the cucumbers jabara style. Since the radishes were the elongated variety, I halved them lengthwise. The kombucha gives instant pickles a good taste. The shredded kombu also gives a good flavor, and turns it into a Japanese style salad. It's addictive.