Shiozuke is a simple and traditional method of making Japanese pickles using salt. The ingredients for this recipe include cucumbers, salt, and optional flavorings such as ginger or chili peppers. To make Shiozuke, start by washing and slicing the cucumbers into thin rounds or spears. Sprinkle salt over the cucumbers and let them sit for about 30 minutes to draw out excess moisture. Rinse the cucumbers to remove the salt and squeeze out any remaining liquid. Place the cucumbers in a clean jar and add your desired flavorings. Pour a brine made of salt and water over the cucumbers, making sure they are fully submerged. Close the jar and let it sit at room temperature for a few days to ferment. The longer you let it ferment, the stronger the flavor will be. Once the pickles reach your desired taste, transfer them to the refrigerator to slow down the fermentation process. Shiozuke pickles are a refreshing and crunchy side dish that pairs well with rice or as a topping for sandwic... Leer más
