Cuisine: Japanese

Category: vegetable

Servings: 6


3 kirby cucumbers
1/4 head cabbage, core removed,
cut into 1/2-inch pieces
2 tbsp. salt
pinch of grated ginger


Rub cucumbers with 1 tablespoon of the salt and wash. Slice in 1/8-inch diagonal pieces. Place in bowl, add cabbage and remaining salt. Mix. Place a weight on top to extract water and leave overnight. To serve, squeeze out the water. Mix in ginger and serve.

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