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Every Japanese meal is always accompanied by some sort of pickled veggie. Here is one from my Granny

Any type of cucumber can be used however I prefer either Dill Cucumber or an Asian Cucumber which is like a mini English cucumber.


  • cucumber
  • pickling salt
  • Ginger and Soya Dressing:
  • 1/4 cup Kikkoman soya sauce
  • 1/4 cup water
  • 2-3 tablespoon rice vinegar
  • 1" piece of fresh ginger grated


  • Slice the cucumber into 1/4" thick.
  • Place in a large pot or bowl and sprinkle a liberal amount of pickling salt.
  • Place a plate on top and apply some weight and let the salt leech the water from the cucumbers.
  • In 2-3 days when the thickness shrinks to a little more than 1/8" thick, remove weight and soak the cucumbers in fresh water to remove the excess salt.
  • I usually change the water 3-4 times so the cucumber retains only a bit of the salty flavour.
  • Squeeze out the excess water and place in a bowl.
  • Ginger and Soya Dressing:
  • Add to cucumber and leave in the fridge for a couple of days stirring occasionally.
  • It should keep in the fridge for a couple of weeks.
  • Optional, grated garlic can be added if you want.
  • Japanese cooking does not use garlic traditionally
  • but I do.

Categories: Asian  Condiment, Sauce 
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