This Japanese Pickled Cucumbers with Soy Sauce is a simple yet delicious way of serving cucumbers to accompany any meal! Pickled with ginger and chili for an extra kick.
- Chop the cucumbers into 1/2 inch pieces. Transfer the cucumbers into a large bowl and coat with salt. Allow it to sit for 30 minutes.
- In the mean time, measure out the rest of the ingredients. Slice the red chili pepper and thinly slice the ginger.
- Drain the excess liquid that the cucumbers have released and pat dry with a lint-free towel or paper towel.
- Combine the soy sauce, vinegar, coconut sugar, ginger and chili pepper over medium heat and simmer until the sugar dissolves. Add in the cucumbers and bring the heat up to medium high. Allow the cucumbers to simmer for 5 minutes. Remove from the heat and allow it to cool at room temperature.
- Transfer pickled cucumbers into a large air tight jar and store in the fridge for up to 10-12 days.
- If using regular sugar, reduce to just 1/2 cup (100g) of sugar
- Storage: Keep refrigerated in an airtight container or mason jar for up to 10-12 days. I store mine in these sterile wide mouth mason jars.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: Sides
- Method: Pickling
- Cuisine: Japanese
- Serving Size: 1/2 cup (100g)
- Calories: 30
- Sugar: 3g
- Sodium: 1500mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0g
Keywords: japanese pickled cucumber soy sauce