Homemade additive-free pickled cucumbers with a crisp and refreshing taste. After three days of marinating, all flavors blend perfectly with balanced acidity and sweetness, and a pleasant aftertaste. The pickling liquid is versatile and can be diluted for broth or incorporated into various dishes.
cane sugar or muscovado sugarcan substitute with rock sugar; use 125-150g125 g
kombu seaweed5 g
licorice rootor about 5g
4
Steps
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1
Rinse dried shiitake mushrooms and soak them in water for about 20 minutes until softened.
2
Pour sake or rice wine into a measuring cup and transfer to a pot.
3
Add soy sauce. Choose a high-quality soy sauce such as black bean-brewed soy sauce, avoiding overly salty varieties.
4
Add rice vinegar. If you prefer a tangier pickle, reserve 50ml to add later; if you dislike sourness, add all vinegar at once.
5
Add a small piece of kombu and licorice root slices to enhance the sauce's depth. Do not wash off the white powder on the kombu surface.
6
Add the softened mushrooms with their soaking water to the sauce. Flip the mushroom stems downward to help them absorb flavor. Let soak for about 30 minutes.
7
Prepare about 900g of organic mini cucumbers, trim the top, and slice into rounds about 1cm thick for even seasoning.
8
Heat the sauce over medium heat. When small bubbles form at the edges, remove the kombu with tongs to prevent the sauce from becoming cloudy.
9
Add sugar and stir until dissolved. Once the sauce boils, reduce to medium-low heat and simmer for about 5 minutes to evaporate the alcohol.
10
Add all the cucumber slices to the boiling sauce, maintain medium heat, and cook for about 2 minutes.
11
Turn off heat and immediately remove the cucumbers with a slotted spoon, drain excess sauce, and quickly spread on a flat plate to cool.
12
Remove the mushrooms and licorice root. Place the cucumbers in front of a fan to cool for 10 minutes. Pour any scattered sauce back into the pot along with the mushrooms and licorice.
13
After cooling, perform a second blanching. If desired, add the reserved 50ml vinegar now. Heat the sauce over medium heat until boiling.
14
Add the cucumbers back to the boiling sauce, cook for about 2 minutes, then turn off heat and quickly remove to a plate to cool.
15
Remove the mushrooms and licorice root again. Cool the cucumbers in front of a fan for 10 minutes, then return the mushrooms and licorice to the sauce.
16
Perform the final third blanching. Once the sauce boils, add the cucumbers and cook for about 2 minutes.
17
Turn off heat, remove the cucumbers immediately, and remove the mushrooms and licorice. Discard the licorice and return the mushrooms to the sauce. Cool the cucumbers for another 10 minutes.
18
Pour the sauce into a bowl to cool. Wait until both the cucumbers and sauce are completely cooled before jarring.
19
Prepare sterilized glass jars by boiling and cooling them. Once cucumbers and sauce are completely cool, fill jars with cucumbers, add mushrooms, and pour in the cooled sauce to the top.
20
The pickled cucumbers will keep for about a month thanks to the alcohol in the brine. Without alcohol, consume within two weeks. The flavor is best after three days of marinating, when all flavors are fully integrated.
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