250 gr. Japanese cucumber, cut into half inch slices which are then halved
2 scallions finely minced. white and green
3 cloves garlic, grated
2 inches ginger, grated
4 Tbs. rice vinegar
2 tsp. sugar
1 tsp fish sauce
1 Tbs Korean chile powder. 1 tbs. of Kiimchee Base sauce is adequate replacement
1/4 cup Dashi
Mix all ingredients in a non-reactive jar and wait at least two days. I save leftover pickling medium after pickled cucumbers are consumed and simply add to next batch along with fresh pickling mixture.
