Sunomono: Japanese Pickled Cucumber

This popular pickled dish is often served as a condiment to a meal. There are many versions, this one uses baby English cucumbers but baby Persian cucumbers are often preferred. The crisp, pickled flavor is refreshing and complements many flavors – here it is paired with sautéed Japanese eggplant and salmon.

Here is one way to prepare:

1. Thinly slice 4-5 baby English or Persian cucumbers, place in bowl.
2. Sprinkle with 1 tsp salt, let sit for 30-45 minutes to draw out juice.
3. Squeeze out excess moisture with hands and paper towel.
4. Add 1/8 C rice wine vinegar, 1 tsp soy sauce, 1 tsp sesame oil.
5. Stir to mix and fully coat.
6. Sprinkle salt, red pepper flakes and sesame seeds to taste.
7. Serve after letting sit for 10 minutes. Can keep in fridge, tastes great next day.

Cucumbers have high water content, are rich in antioxidants and Vitamin K, and pickling them has a positive impact on the microbiome that helps gut and bladder function.