Gastronomixs

Tsukémono cucumber

Tsukémono is a Japanese preserving technique and marks the first step towards fermentation. This technique results in a deliciously tangy flavour and crunchy structure.

Makes 800g.

Tsukémono cucumber

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Ingredients

2

 

cucumbers

2%

 

salt

Preparation method

  • Wash the cucumbers well and cut them in half lengthwise.
  • Gently scoop out the seeds using a spoon.
  • Cut the cucumber into pieces about 1cm thick and weigh the slices.
  • Add salt equal to 2% of the total amount of cucumber.
  • Knead the salt into the cucumber using your hands.
  • Set aside under pressure or in a pickle press as traditionally used in Japanese cuisine.
  • Set aside to infuse for 30 minutes.
  • Best served slightly chilled.

Serving suggestions

  • Delicious in a dish with components of squid, red chilli pepper, and ginger.
  • Combines well with jalapeño, coriander, and avocado.
  • Perfect served with components of lamb, rosemary, and apricot.

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