Shiozuke: Simple Japanese Pickles
A classic Japanese pickle, Shiozuke is incredibly simple, relying on just a few ingredients to create a refreshing and savory side dish. It's a staple for balancing rich meals and a perfect introduction to Japanese pickling.
Ingredients
- 2 medium Japanese or Persian cucumbers thinly sliced
- 1 teaspoon fine sea salt plus more to taste
- 1 tablespoon sake optional
- 1 small strip kombu about 2 inches long
Instructions
- Wash and thoroughly dry the cucumbers. Slice them into very thin rounds or half-moons.
- Place the sliced cucumbers in a bowl. Sprinkle with the fine sea salt and gently massage the salt into the cucumbers for about 1-2 minutes until they start to soften slightly and release some liquid.
- Add the sake (if using) and the strip of kombu to the bowl. Toss everything together.
- Cover the bowl and let the cucumbers sit at room temperature for 30 minutes, or refrigerate for an hour to allow the flavors to meld and more liquid to be drawn out.
- After resting, firmly squeeze the cucumbers to remove any excess liquid. You can use your hands or place them in a clean kitchen towel and wring it out.
- Remove the kombu strip. Taste and adjust seasoning if needed. Serve immediately.
Notes
For an extra layer of flavor, you can add a small pinch of red chili flakes. Ensure the cucumbers are thoroughly dried after washing to help the salt penetrate evenly. Serve immediately or store in the refrigerator for up to 2-3 days.