Quick Cucumber Tsukemono

Name: Quick Cucumber Tsukemono
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 Japanese cucumber, sliced thinly; 4 red radish, sliced thinly; 1 tsp fine sea salt; 2 tbsp unseasoned rice vinegar; 1 tsp granulated sugar; 2 pieces dried kombu kelp, snapped

A crisp Japanese quick pickle featuring thinly sliced cucumbers and radishes seasoned with salt, rice vinegar, and kombu.

15 minEasyServes 420 cal/serving

JapaneseSideNo-CookVegetarianVeganLow CarbKetoKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeNightshade-FreeCorn-Free

Ingredients

2 Japanese cucumber, sliced thinly
4 red radish, sliced thinly
1 tsp fine sea salt
2 tbsp unseasoned rice vinegar
1 tsp granulated sugar
2 pieces dried kombu kelp, snapped

Instructions

1

Place 2 sliced thinly Japanese cucumber and 4 sliced thinly red radish in a bowl and sprinkle with 1 tsp fine sea salt.
2

Massage the vegetables gently with your hands and let rest for 15 minutes to draw out excess moisture.
3

Squeeze the vegetables thoroughly in small handfuls to remove liquid, then discard the drained liquid.
4

Return vegetables to the bowl and stir in 2 tbsp unseasoned rice vinegar, 1 tsp granulated sugar, and 2 pieces snapped dried kombu kelp.
5

Chill in the refrigerator for at least 30 minutes before serving.

Questions

How long does Quick Cucumber Tsukemono keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Quick Cucumber Tsukemono?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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