Kyuri no Q-chan Style Pickles
ID: 22d4bb35...
These pickles feature a rich, deep flavor thanks to the secret ingredients of black vinegar and honey. With the refreshing aroma of shiso leaves (perilla) and ginger in a sweet and savory glaze, they are the perfect crunchy side dish to serve with rice.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Cut the cucumbers into 1cm rounds, massage with salt, let sit for 10 minutes, and squeeze out all excess moisture. → Julienne the shiso leaves and ginger. → Bring the seasonings to a boil, add the cucumber, ginger, and sesame seeds, cook for 2 minutes, then remove the solid ingredients. → Re-boil the remaining marinade, then let it cool for 10 minutes. → Combine the cucumber and shiso leaves with the marinade and let soak in the refrigerator for 1 hour.
Cooking Steps
Brief Cooking Order
Cut the cucumbers into 1cm rounds, massage with salt, let sit for 10 minutes, and squeeze out all excess moisture. → Julienne the shiso leaves and ginger. → Bring the seasonings to a boil, add the cucumber, ginger, and sesame seeds, cook for 2 minutes, then remove the solid ingredients. → Re-boil the remaining marinade, then let it cool for 10 minutes. → Combine the cucumber and shiso leaves with the marinade and let soak in the refrigerator for 1 hour.
Introduction
These pickles feature a rich, deep flavor thanks to the secret ingredients of black vinegar and honey. With the refreshing aroma of shiso leaves (perilla) and ginger in a sweet and savory glaze, they are the perfect crunchy side dish to serve with rice.
Step 1
Cut off about 1.5cm from the stem end of the cucumbers, rub the cut surfaces together to release the white foam (bitterness), then rinse well and pat dry.
Step 2
Cut off the opposite ends and slice the cucumbers into 1cm-thick rounds.
Step 3
Place the cucumbers and salt (1/2 tsp) into a plastic bag, add a little air, shake to coat evenly, then squeeze out the air, seal, and let sit for 10 minutes to draw out moisture.
Step 4
Wash the shiso leaves, pat dry, trim the stems, and slice into thin ribbons. Peel the ginger, slice thinly, then cut into thin strips.
Step 5
After 10 minutes, poke a few holes in the corner of the bag with a toothpick and squeeze firmly with your hands to drain the liquid. Open the bag and use a paper towel to wipe away any remaining moisture.
Ingredients List
Important Notes
Since bitterness can accumulate at the stem ends of the cucumbers, it is recommended to rub the cut ends together to draw it out (though this is optional). 💡
The biggest key to achieving that signature crunchy texture is to squeeze out as much moisture from the cucumbers as physically possible. ⚠️
Adding shiso leaves to hot marinade can cause their aroma to fade, so be sure to let the marinade cool to room temperature before adding them. 🌿
If you have leftover marinade, you can re-boil and adjust the seasoning to reuse it as a base for future pickling. 🔄
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...