2 March, 2022
- 100ml water
- 5cm piece of ginger
- 1 clove of garlic
- 1/4 teaspoon dashi powder
- 100g sugar - caster (superfine) sugar is fine but superfine is better
- 1 teaspon salt
- 400ml rice vinegar
- pinch of dried chilli flakes or 1 small dried chilli, cut in half lengthways
- 1 Large vegetable of your choosing
Crush ginger, garlic, and add to a bowl with the water and dashi powder.
Stir in the sugar and salt until they dissolve. Add the rice vinegar and chilli flakes.
Slice up your vegetable of choice. We’ve chosen to go with cucumber.
Add liquid to a container or bag and place cucumber inside for half an hour or more.
Drain liquid and serve with chilli flake and sesame seeds.
The smaller the pieces your vegetable are sliced into the more brine they will absorb and the faster they will pickle. However, if you have the time to wait larger chunks are recommended but that’s mainly so you can slice them as needed. If you cut your veggies small, the pickles will be ready in 1–2 hours. If you cut them big, they will be ready in 4–8 hours. Either way, they’ll keep in the brine for months in the fridge.