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 too much Sugar. I actually tried the most common recipe, and the result was far too salty as I expected, and weirdly too sweet. My taste might have changed because I have been trying to reduce salt intake. 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
1 to 2 teaspoons grated Wasabi OR Wasabi Paste
2 tablespoons Water *optional
Method
Trim the ends of Cucumber and cut into 1cm or thicker slices. I cut it diagonally.
Place everything in a ziplock bag, rub and combine well, then remove the air. A lot of water will come out from Cucumber. Leave the bag in the fridge for several hours.
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