Cucumber Wasabi Pickles

Steps

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1. 1
   Sprinkle salt on the cucumber surface, rub it against a cutting board for about 30 seconds to smooth the surface, then rinse with water and pat dry.
   ▶ ≈1:49
2. 2
   Trim about 1.5 cm from the stem end of the cucumber, then rub the cut ends together for 30 seconds to 1 minute to remove bitterness.
   ▶ ≈2:31
3. 3
   Cut off the other end, then slice the cucumber into approximately 1 cm wide pieces or diagonal slices.
   ▶ ≈3:30
4. 4
   Place the sliced cucumbers into a zip-top bag.
   ▶ ≈3:44
5. 5
   Peel the ginger, slice thinly, then cut into thin strips.
   ▶ ≈3:58
6. 6
   Add the julienned ginger to the bag with the cucumbers.
   ▶ ≈4:11
7. 7
   Add salt, sugar, water, white dashi, vinegar, and wasabi to the bag in order. Adjust wasabi amount to taste—use about 2 tsp for more heat, or 1 tsp for a subtle kick.
   ▶ ≈4:24
8. 8
   Thoroughly massage the bag to mix all seasonings well, ensuring the wasabi is evenly distributed without lumps.
   ▶ ≈4:49
9. 9
   Fill a bowl with water and submerge the bag to gently press out air, creating a vacuum seal.
   ▶ ≈5:01
10. 10
    Wipe the bag dry, flatten it, and place on a refrigerator shelf. Marinate for about 3 hours. Flip or gently massage occasionally if desired to help flavors penetrate faster.
    ▶ ≈5:27
11. 11
    After 3 hours, taste and check if fully flavored—marinate longer if needed. The cucumbers should be flavorful yet still crisp and ready to serve.
    ▶ ≈5:53