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Salted Cucumber With Kombu And Chilli

Prep Time5 mins
Course: any
Cuisine: Japanese
Keyword: pickles, raw-food, salt pickle, tsukemono, vegan


  • 1 cucumber thickly sliced
  • 1/2 tsp non-iodized salt
  • a few thin strips of kombu (dried sea kelp)
  • a few thin strips of dried chilli
  • 1 tsp whole coriander seeds


  • put the sliced cucumber in a bowl with the salt and toss with your fingers to disperse the salt evenly. Add the coriander, kombu and chilli.
  • Rest, covered at least an hour and preferably 5 hours in the regrigerator. Set a timer so you don;t end up with overly salty vegetables
  • Before serving squeeze firmly with your hands to extraxt and discard the salty water
  • serve in a clean bowl with the kelp and chilli. Try garnishing with a few black sesame seeds