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35minutes
Cut off both ends of the cucumber, sprinkle with sea salt and rub on a board.
Without rinsing the sea salt, cut it into long chunks and transfer to a plastic bag.
Gently massage, place a weight on top and leave for 20 to 30 minutes.
鍋に(A)を入れて加熱し、沸騰したら火を止める。
Put plenty of water (not included in the recipe) and kiriboshi daikon in a bowl and soak for 20 minutes to rehydrate.
Squeeze out the water.
1のポリ袋の上から絞って水分を出す。
2と3を加えてよく混ぜる。
保存容器に移し、冷蔵庫で2～3時間冷やしたら完成。
・By heating the pickling liquid, the sourness becomes milder.
-You can add white sesame seeds or chili pepper to taste.
- It is a good idea to sterilize storage containers with an edible disinfectant spray.
・Time required to cool in the refrigerator is not included in the total time.
- Use clean serving chopsticks and store in the refrigerator for 3 days.
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