Cucumber Shiozuke (Japanese Salt-Pickled Cucumbers with Kombu and Ginger)

Name: Cucumber Shiozuke (Japanese Salt-Pickled Cucumbers with Kombu and Ginger)
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb (450 g) Japanese or Persian cucumbers, washed, ends trimmed, cut into ¼-inch (6 mm) thick rounds; 2 tsp (10 g) fine sea salt; 1 piece (2×3 inch) (5 g) dried kombu, wiped with a dry cloth, snipped into thin strips about ¼ inch (6 mm) wide; 1 tbsp (8 g) fresh ginger, peeled and cut into thin matchsticks; 1 small (1 g) dried red chili, seeded and cut into thin rings (optional); 1 tsp (2 g) yuzu or lemon zest, finely cut into thin strips (optional); 1 tsp (5 ml) soy sauce, for serving (optional)

From the MyKitchenBank Kitchen

A crisp, refreshing Japanese salt pickle. Cucumbers are lightly salted with savory kombu and fresh ginger, then pressed for a few hours until they are bright, snappy and gently seasoned. Serve them alongside rice, grilled fish or miso soup.

Prep: 15 min
Cook: —
Wait: 3 hr
Total: 3 hr 15 min
Makes: About 2 cups (4 side-dish servings)

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Steps

Before you start

Choose firm, thin-skinned Japanese or Persian cucumbers; they stay crisp. If using English cucumbers, they work too but are more watery.
Wash and dry a 1-quart (1 L) glass or ceramic container, or a zip-top bag, so nothing contaminates the pickle.
Plan for at least 3 hours of pressing time. The pickle is best at 3 to 6 hours and still good the next day.
Do not wipe the white powder off the kombu; it carries the flavor. Just snip it with scissors.

1
Prep the cucumbers
- Wash the cucumbers and trim both ends.
- Cut into ¼-inch (6 mm) thick rounds and place in a medium bowl.
- Weigh them to confirm about 450 g so the salt ratio (about 2%) is right.
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Ready when: Slices are even in thickness so they pickle at the same rate.
Tip: Even slices matter more than exact thickness.
2
Prepare the aromatics
- Wipe the kombu with a dry cloth, then snip into thin strips with scissors.
- Cut the ginger into fine matchsticks.
- If using, slice the chili into rings and cut the zest into thin strips.
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Ready when: Kombu strips are thin enough to soften and flavor the pickle.
Tip: Do not rinse the kombu; the white powder is umami.
3
Salt and massage
- Sprinkle the salt over the cucumbers.
- Add the kombu, ginger, and the chili and zest if using.
- Using clean hands, massage for about 1 minute, squeezing gently, until the cucumbers begin to glisten and release a little liquid.
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Ready when: Slices look wet and slightly shiny, and the salt has mostly dissolved into the moisture.
Tip: Do not over-massage or the slices will bruise and soften.
4
Press the pickle
- Transfer everything to the container or bowl and press down firmly.
- Set a small plate directly on top and add a weight of about 1 lb (450 g).
- Leave at cool room temperature (below 75°F / 24°C) for 1 hour, or until the liquid rises to cover about half of the slices.
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Ready when: Brine has pooled around the slices and they have wilted slightly.
Tip: If your kitchen is hot, move to the fridge right away.
5
Chill to finish
- Move the pressed container to the refrigerator, keeping the weight in place.
- Chill for at least 2 more hours.
- The cucumbers are ready when they look glossy and bright green, bend slightly without breaking, and taste pleasantly salty but still crisp.
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Ready when: Slices are glossy, flexible yet crunchy, and taste lightly salty.
Tip: Taste one at 2 hours; if too salty, rinse briefly in cold water.
6
Drain and serve
- Lift the cucumbers out of the brine and squeeze gently with your hands to remove excess liquid.
- Discard the brine or keep the kombu strips as a garnish.
- Pile into small dishes and add a few drops of soy sauce if desired.
- Serve cold.
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Ready when: Pickles are lightly damp, not dripping.
Tip: Squeeze gently so the slices stay crisp.

Good to know

Tips

Weigh the cucumbers and salt: about 2% salt by weight gives dependable flavor and safe, crisp results.
A heavier weight pulls out more water and gives a softer pickle; keep to around 1 lb (450 g) for crunch.
Cut cucumbers right before salting so they do not dry out.
Serve over warm rice or with a bowl of miso soup for a classic Japanese meal.

Make ahead

"Make up to 1 day ahead. Keep refrigerated under weight in their brine and drain just before serving."

Storage & reheating

"Keep in an airtight container in the refrigerator, in a little of their brine, for up to 3 days; they turn softer and saltier each day. Not suitable for freezing. Serve cold, with no reheating."

Substitutions

dried kombu → 1 tsp (5 ml) rice vinegar plus a pinch of MSG-free dashi powder. Provides some tang and savory depth, though kombu gives a cleaner flavor.
Japanese or Persian cucumbers → Napa cabbage, daikon or small turnips. Cut thin; daikon may need 4 hours or more.
yuzu or lemon zest → Lemon zest or lime zest. Use the same amount for brightness.
fine sea salt → Kosher salt (Diamond Crystal) at 1 tbsp. Coarser crystals are less dense, so use more by volume; weigh 10 g if possible.