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Pickled cucumber｜Transcription of cook kafemaru's recipe

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cook kafemaru

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Ingredients

Cucumber : 6
ginger : 25g
粗塩 : 10g
(A) Apple cider vinegar : 30g
(A) Soy sauce : 10g
(A) Mirin : 10g
(A) Millet sugar : 20g

Time required

15minutes

Procedure

1) Prepare 00:00
Wash the cucumbers well.
Cut the cucumber into 5mm thick pieces with a kitchen knife and cut the ginger into julienne.
Put the cucumbers in a plastic bag and sprinkle with coarse salt.
Knead well and leave for about 30 minutes.
2) Drain the cucumber 00:42
Squeeze the water from the cucumber in 1 well from the top of the bag.
Add 1 ginger, knead and transfer to a bowl.
3) Bring the seasoning to a boil 01:24
Put (A) in a pan, heat over medium heat, and turn off the heat when it boils.
4) 2に3を加える 02:00
Sprinkle 3 seasonings into 2 bowls.
Mix with a spatula, leave for about 30 minutes, and remove the heat.
Transfer to a container, chill in the refrigerator, and complete.

Point

・ This time, the crude salt used is Hakuho's salt. Crude salt has an umami taste and a gentle taste with no sharp edges. Be careful because refined salt is salty and the taste of pickles changes.
・ You can adjust the amount of seasoning to your liking.
・ If the plastic bag is strong in step 2, you do not have to transfer it to the bowl.
・ After boiling the seasoning in step 4, sprinkle it on the cucumber while it is still hot.
・ You can eat it immediately, but if you leave it overnight, it will be well pickled and delicious.
・ It is recommended to eat up in about 5 days.