|select 3 Japanese cucumbers|
|place slices in the bottom of a Japanese pickle press |
add 3 teaspoons of sea salt
|place lid on and screw down as tightly as possible |
allow to sit overnight
|the next day, remove the lid |
cucumber slices should be surrounded by liquid
|place cucumbers in a strainer or colander |
rinse under cold water for several minutes to remove excess salt
allow to drain completely
|store the tsukemono in the refrigerator for up to 7 days |
(if they last that long!)
Based on the recipe I found at The Black Moon.
Inspired to try this yourself? Then get your own Japanese pickle press from Amazon.com.