Liangban Huanggua

Ingredients

• 8 to 10 oz (225 to 285 g) Japanese or Persian cucumbers (you can also use peeled watermelon rind)
• 3/4 tsp salt
• 3 Tbsp (45 ml) rice vinegar or apple cider vinegar or a combination of the two
• 1 or 2 garlic cloves, smashed and finely chopped
• Pinch of crushed dried hot chile peppers or freshly ground white pepper
• 1/2 Tbsp sesame oil
• 1 tsp or so toasted sesame seeds for garnish
• Step 1 Cut the cleaned cucumbers into oblique chunks (cut on a diagonal and rotate the cucumber a quarter-turn after each cut) about 1-inch thick.