Gather all the ingredients for Kasudoko. Put sake lees in a medium bowl and bring it to room temperature on the counter so it becomes much more pliable.
Check the texture of sake lees with your fingers. If they feel solid firm, add sake first and microwave for a few seconds until it becomes pliable. Otherwise, combine sake lees with miso, sugar, and salt first.
Add sake a little bit at a time to combine with the sake lee mixture. See the consistency to see if you need to add more sake. Each sake lee brand may have a different consistency and you may not need all of sake (or you may need more). The consistency you’re looking for is similar to miso, not too loose not too hard.
After 1 hour, dry the moisture on the cucumbers with a paper towel. And transfer the cucumbers into the misodoko.
Once the cucumbers are embedded, cover the container with the lid. Store in the refrigerator for half day (maximum 24 hours).
With clean hands, take out the cucumbers from kasudoko, leaving the sake lees in the container.
Slice the cucumbers and serve in a dish. Tsukemono is always served along with steamed rice and miso soup. Enjoy the cucumber kasuzuke within 3 days.
You can keep kasudoko in the refrigerator or freezer and re-use it for up to half a year (depending on how often you use it, though). If you use kasudoko for seafood or meat, NEVER use it for ingredients that you will serve raw, such as vegetables. You will need to make a separate batch just for meat or fish. If your kasudoko smells sour, do not use it and discard it.
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Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.