Japanese-style pickled cucumber
- 4 tbsp rice vinegar
- ½ tsp fine sea salt
- 2 tsp caster sugar
- 2 tsp light soy sauce
- 1 tsp shredded root ginger
- 1 large cucumber, sliced
Mix the rice vinegar, fine sea salt and caster sugar in a bowl. Leave for a few minutes to allow the sugar and salt to dissolve.
Whisk and add the soy sauce and shredded root ginger. Taste the mixture and add more vinegar or salt, if you like.
Add the slices cucumber, then cover and allow to pickle at room temperature for 20-30 minutes.
Recipe by Myles Williamson