Pepinos em conserva à moda japonesa

Ingredientes

• 1 long cucumber
• 1/2 teaspoon sea salt
• 1 1/2-inch piece ginger (peeled and thinly sliced)
• 2 tablespoons soy sauce (or shoyu)
• 2 tablespoons rice vinegar
• 2 tablespoons pure maple syrup
• 3 1/4-inch long red chili (thinly sliced (or substitute jalapeno))
• 2 tablespoons toasted sesame oil

Modo de preparo

1. 1

   Slice the cucumber in half lengthwise. Using a spoon, scrape out the seeds and core. Once deseeded, slice cucumber into ½-1 inch bite-sized pieces.

2. 2

   In a bowl, mix the cucumber with the salt and set aside for 30 minutes. After 30 minutes, use your hands to firmly squeeze the water out of the cucumber and discard the water.

3. 3

   In a glass container with a lid (such as a 16 oz mason jar), add the cucumber slices, ginger, soy sauce, rice vinegar, maple syrup, chili (or jalapeno), and sesame oil. Screw on the lid, shake to mix and thoroughly coat, and leave on the countertop at room temperature to marinate for at least 30 minutes (or overnight).

4. 4

   After marinating, store the cucumbers in the fridge, where they will keep well for up to one week.