Lively, crisp, and vinegary – spicy pickled cucumber & wakame is a perfect summer accompaniment that offers a refreshing counterpoint to grilled meat, poultry or fish. Crunchy Japanese cucumber, fiery serrano chile, and briny silky wakame combine to make a cool & spicy restorative hot weather side dish.
- 1 c. rice wine vinegar
- 1 c. water
- 1/4 c. sugar
- 2 t. sea salt
- 3 – 4 inch piece of kombu (dried kelp)
- 1 T. low sodium soy sauce
- 1 T. toasted sesame oil
- 1 – 2 cloves minced garlic
- Combine the first five ingredients above in a saucepan and bring to a boil. Immediately remove from heat and discard kombu.
- Stir to dissolve sugar then cool in an ice bath.
- Stir in soy sauce, sesame oil, and garlic.
- Add sliced Japanese cucumber and sliced serrano peppers.
- Marinate for two hours in the refrigerator.
- Meanwhile rehydrate dried cut wakame by adding it to hot water and let sit for about 20 minutes.
- Then blot off extra moisture with paper towels and tear large sheets into smaller pieces if necessary.
- Wakame is an edible seaweed with a mild sweet salty flavor and silky texture, the perfect counterbalance to cucumber and chile.
- Add wakame to the cucumber mixture just before serving.
- In addition to adding a touch of lilac-pink beauty to the green pickled cucumber & wakame, pretty society garlic blossoms have a surprisingly pronounced garlic flavor.
Taste With The Eyes