Soy sauce pickles (cucumbers and myoga pickled in soy sauce) | Recipe transcription from Yuuga Shokudo

Wash the cucumber and remove the stem.
Peel the cucumber with a peeler.
Place cucumbers in a large bowl.
Cut the myoga ginger in half lengthwise and slice into thin strips.
Place the myoga in a bowl.
Add salt (not included) and mix.
Add water (not included) and mix until well combined.
Leave for 5 minutes.
Peel the ginger and slice it thinly and cut into julienne strips.

Put (A) into the pot.
Bring to a boil and dissolve the sugar.

Rinse 1 with water (not included in the recipe) and squeeze out the water.
Mix with ginger and store in a storage container.
Put in 2.
Cover tightly with plastic wrap and leave in the refrigerator overnight until done.