This Japanese pickled cucumber recipe taught to me by my grandfather is a quick way to make delicious tsukemono packed with umami.
- 500 grams cucumbers (5 Japanese cucumbers) - 20 grams salt (1 generous tablespoon) - 60 grams sugar (~1/3 cup) - 3/4 cup beer - 1 tablespoon wasabi - chili peppers (to taste)
Slice the cucumbers into an oblique cut by holding the knife at a 45° angle to the cucumber and rotating the cucumber 1/4 turn after each cut.
Add the cucumbers, salt, sugar, beer, wasabi, and chili peppers to a container to stir until the salt and sugar have dissolved.
Let the cucumbers soak in the brine overnight. These Japanese pickles should be consumed within a week.