cucumber pickled in sake lees

• u.s.
• metric

ingredients:

• 3 cucumbers
• 1 3/4 ounces salt

0ne week later:

• 18 ounces sake lees
• 1 1/3 ounces sugar
• 1/5 cup sweet sake for seasoning (mirin)

step 1:

Wash the cucumbers and wipe the water off with a paper towel. Put them together with the salt in a plastic bag for food and close. Squeeze the bag. Put a 2 lit. Pet bottle of water over it and keep at room temperature for a week.

step 2:

(one week later) Remove the cucumbers from the bag, wash them and wipe the water off with a paper towel. Put them on a colander and dry them in the shade outdoors for half a day.

step 3:

Mix the sake lees, sugar and sweet sake for seasoning (mirin) in a bowl. (If you use the hard type of sake lees, tear it off and put it in a microwave-proof container. Warm it in the microwave for 30 seconds. )

step 4:

Put the mixture Step 3 and cucumbers in a plastic bag for food and close the bag. Squeeze the bag. Place the bag in the refrigerator for 3~4 weeks.

step 5:

(3 to 4 weeks later) Remove from the refrigerator. Take the cucumbers out of the bag and wipe them with a paper towel to remove any sake lees mixture. Thinly slice the cucumbers diagonally.