Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.” There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am using a lot of fresh ginger and marinating the cucumbers for a long time. The difference between a namasu and a sunomono is not in the ingredients, but in how long the vegetables are pickled for—days for the first and minutes/hours for the second.
Karl’s Japanese Ginger Cucumber Pickles
Shōga Kyūri Namasu
karllueck
Miriam
Jabberwocky Stew 