Japanese pickles, or we call it Tsukemono (漬物) in Japanese, is a really important part of the Japanese meal. One or a few kinds of pickles are always served with rice and enjoyed as a garnish or palate cleanser.
1tspkosher/sea salt (I use Diamond Crystal; use half for table salt), (5 g; 2% of cucumber weight)
1knobginger, (½ inch, 1.3 cm)
Gather all the ingredients.
Rinse the cucumbers and cut both sides of the edge.
Rub the 2 piece of cucumbers against each other until you see the small bubbles. It is to remove the bitterness from the cucumber. Discard the two ends.
Slice the cucumbers.
Peel the ginger and cut into julienne strips.
Put the cucumber, salt, and ginger in the Ziploc bag.
Remove the air out and seal completely.
Place a heavy object on top of the cucumbers and refrigerate it for 1-2 hours. Here I sandwiched the Ziploc bag with two plates and then put the mortar on top. I recommend 3 hours at most otherwise it gets too salty. Check the level of saltiness according to your preference. Enjoy!
You can keep the pickles in the refrigerator for 2-3 days. When the flavor is getting strong, remove the solution and store the pickles in an airtight container.