As my family members don’t enjoy Wasabi, I make this ‘Wasabi Pickled Cucumber’ just for myself. Many recipes require a lot of Salt, about 3% of the weight of Cucumber, and that’s too much for me. A lot of Sugar is also used. I actually tried the most common recipe and the result was far too salty and weirdly sweet. This recipe is just right for me, but it still is a very salty food.


Makes

8 Servings

Ingredients

1 large Continental Cucumber *about 300g
1 teaspoon Salt
1 tablespoon Sugar
2 to 3 teaspoons grated Wasabi OR Wasabi Paste
2 tablespoons Water *optional

Method
  1. Trim the ends of Cucumber and cut into 1 to 2cm thick slices. I cut it diagonally.
  2. Place everything in a ziplock bag, rub and combine well, then remove the air. Leave the bag in the fridge for several hours. *Note: Change the position occasionally, so that the Cucumber pieces will get pickled evenly.

  3. *Note: If you like stronger Wasabi flavour, add a small amount of Wasabi to Cucumber after drained.