Recipe adapted from GoodFood magazine.
2 japanese cucumber
2 teaspoon of salt
1/4 cup rice vinegar (about 50ml)
2 tablespoon of sugar
2 tablespoon roasted sesame seeds
A pinch of salt
A dash of chilli pepper flakes (optional)
1. Wash and thinly slice the cucumber. Sprinkle 2 teaspoon of salt over it. Mix slightly and set aside for 5-10 minutes.
2. Rinse off the salt and drain. Give it a gentle squeeze to remove excess water.
3. Combine vinegar, sugar, pinch of salt and sesame seeds in a bowl. Mix well to dissolve sugar and salt. Pour over the drained cucumber and keep them in a lidded jar/bottle/container. I prefer to use a container with bigger surface area, so that the cucumbers are in contact with the liquid.