Cucumber and wakame pickle

Cucumber and wakame pickle

By
From
Supernormal
Serves
4
Photographer
Earl Carter

This is great as an appetiser, but it’s also perfect to temper dishes like Grilled octopus with fermented chilli.

Ingredients

Quantity Ingredient
125ml rice wine vinegar
3 tablespoons caster sugar
1/2 teaspoon extra caster sugar
2 tablespoons mirin
2 tablespoons light soy sauce
10g dried wakame
150g baby cucumbers, (about 6)
1/2 teaspoon salt

Method

  1. In a small saucepan over medium heat, combine the vinegar, the 3 tablespoons sugar, the mirin and soy sauce and cook until the sugar has dissolved, taking care not to let it boil. Remove the pan from the heat and set aside to cool.
  2. Soak the wakame in 250 ml water for 10 minutes until it is rehydrated.
  3. Slice the cucumbers lengthways into strips and toss them with the salt and the half a teaspoon of sugar. Transfer them to a colander set over a bowl and leave for 10 minutes to drain. Reserve the pickling liquid.
  4. Strain the wakame and squeeze out any excess water.
  5. Pat the cucumbers dry and combine them with the wakame. Add the pickling liquid and leave to macerate for at least 2 hours before serving.
Tags:
super normal
andrew
mcconnell
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