Ingredients
Scale
- 2 English cucumbers
- 1 shallot (thinly sliced)
- 1 cup seasoned rice vinegar
- 2 tbsp sugar
- 1 tbsp grated ginger
- 1 tsp sea salt
- 1 tsp dried red chile flakes
- 2 tbsp soy sauce
Instructions
- Wash the cucumbers thoroughly and slice them into thin rounds (about 1/8-inch thick). Peel and thinly slice the shallot.
- In a medium bowl, mix the seasoned rice vinegar, sugar, grated ginger, sea salt, dried red chile flakes, and soy sauce until dissolved.
- Place the cucumber slices and shallots in a large bowl or jar and pour the pickling brine over them, ensuring all pieces are submerged.
- Cover and refrigerate for at least 2 hours (preferably overnight) to allow flavors to meld.
- Stir before serving as a side dish, topping for salads, sandwiches, or rice bowls.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Side Dish
- Method: Pickling
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1/4 of the recipe (~100g)
- Calories: 70
- Sugar: 7g
- Sodium: 460mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg