I always make this cucumber because I usually have the ingredients at home. Now in the summer it is a great choice. It lasts a long time in the fridge, at least a week (I don’t know for longer than that because it ends here sooner).
You can serve it with grilled or roasted fish, mix it in a salad, on a sandwich, in short, it’s quite versatile and delicious!
Ingredients:
4 sliced Japanese cucumbers;
1/2 cabbage (soup) of salt;
1 col. sugar (soup);
2 col. (soup) of water;
3 col. white vinegar (soup) (rice, alcohol or white wine);
1 col. roasted sesame (tea).
* I didn’t use it, but if you like, you can add a little grated or chopped ginger.
To check out how to do it, watch as I explain it in detail and in just over 1 minute of video!
