
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
- Trim the ends of Cucumber and cut into 1 to 2cm thick slices. I cut it diagonally.
- 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.
- *Note: If you like stronger Wasabi flavour, add a small amount of Wasabi to Cucumber after drained.
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