Foryoueats: Pickled Cucumbers and Myoga

Name: Foryoueats: Pickled Cucumbers and Myoga
Ingredients: 2 Japanese or Persian cucumbers (12 oz, 340 g); 3 myoga ginger (0.6 oz, 17 g; you can substitute a small amount of regular ginger, preferably mild-flavored young ginger); 1 knob ginger (1 inch, 2.5 cm); 1 dried red chili pepper; 1 piece kombu (dried kelp) (1 x 2 inches, 2.5 x 5 cm per piece); 1 tsp Diamond Crystal kosher salt

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This recipe for Pickled Cucumbers and Myoga offers a delightful Japanese twist on traditional pickles. With the perfect balance of cucumber, myoga ginger, and just a touch of heat from red chili...

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Ingredients

2 Japanese or Persian cucumbers (12 oz, 340 g)
3 myoga ginger (0.6 oz, 17 g; you can substitute a small amount of regular ginger, preferably mild-flavored young ginger)
1 knob ginger (1 inch, 2.5 cm)
1 dried red chili pepper
1 piece kombu (dried kelp) (1 x 2 inches, 2.5 x 5 cm per piece)
1 tsp Diamond Crystal kosher salt