Spicy Pounded Cucumber
A perfect recipe when you need to use a bunch of cucumbers.
Since the marinade does not completely submerge the cucumbers, mix occasionally for the marinade to season the cucumbers.
It may seem watery when the cucumbers releases their water content, but this prevents the marinade from completely overwhelming the flavor. For 2 to 3 servings. Recipe by Nacchi sencho
Spicy Pounded Cucumber
A perfect recipe when you need to use a bunch of cucumbers.
Since the marinade does not completely submerge the cucumbers, mix occasionally for the marinade to season the cucumbers.
It may seem watery when the cucumbers releases their water content, but this prevents the marinade from completely overwhelming the flavor. For 2 to 3 servings. Recipe by Nacchi sencho
Cooking Instructions
- 1
Combine all the marinade ingredients and mix well. Add the red chili pepper.
- 2
Wash the cucumbers, and pound lightly with a pestle or rolling pin until cracks appear.
- 3
Cut the cucumbers into any shape. I prefer to quarter it lengthwise, then into 4 equal pieces.
- 4
Add cucumbers to the marinade. Let it rest in the refrigerator for 12 hours. As the marinade will not thoroughly cover the cucumbers, mix the top and bottom cucumbers after 6 hours or so.
- 5
Serve the amount you want to eat. It's best to eat the well marinated cucumbers from the bottom first.
- 6
After a day, the cucumbers have shrunken and the acidity is slightly stronger. Eat within two days!
- 7
Use a zip lock bag to marinate the cucumbers!
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