Addictive Japanese Pickled Cucumber

Steps

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1. 1
   Prepare three cucumbers. Chop two into 1 to 2 cm rounds and thinly slice one.
   ▶ ≈0:00
2. 2
   For the sesame soy sauce style: salt the chopped cucumbers and let sit for about 5 minutes.
   ▶ ≈0:30
3. 3
   For the spicy garlic style: salt the chopped cucumbers and let sit for about 5 minutes.
   ▶ ≈0:43
4. 4
   Make the first sauce: combine 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 1/2 tsp sugar, 1/3 tsp grated garlic, and 1 tsp white sesame seeds.
   ▶ ≈1:13
5. 5
   Squeeze out cucumber moisture with a paper towel without rinsing. Place cucumbers in a container, pour in the sauce, gently mix. Refrigerate for 30 minutes to 1 hour.
   ▶ ≈1:53
6. 6
   Make the second sauce: combine 1/2 tsp chili flakes, scallion to taste, 1/2 tsp sugar, a pinch of salt, and a dash of MSG.
   ▶ ≈2:29
7. 7
   Place drained cucumbers in a container, add the second sauce, gently mix. Refrigerate for 30 minutes to 1 hour.
   ▶ ≈2:58
8. 8
   For the sweet & sour wakame style: soak 1 tbsp dried wakame in hot water while preparing the sauce.
   ▶ ≈3:33
9. 9
   Make the third sauce: combine 2 tbsp rice vinegar, 2 tbsp sugar, 1 tsp soy sauce, and a dash of MSG.
   ▶ ≈3:49
10. 10
    Rinse the rehydrated wakame with cold water and drain. Squeeze moisture from the thinly sliced cucumbers.
    ▶ ≈4:18
11. 11
    Place cucumber slices in a container, add wakame and the third sauce, gently mix. Refrigerate for 30 minutes to 1 hour.
    ▶ ≈4:42
12. 12
    Enjoy the three styles of Japanese pickled cucumber.
    ▶ ≈5:03