Salt Pickled Cucumbers
Part 2: Salt pickled cucumbers (side dish)
Prep time: 5 min + 15 minute waiting time
Serves: 4 servings
Ingredients:
2 large cucumbers
3/4 tsp of salt
1 inch of ginger, diced into thin matchsticks
Directions :
Peel the cucumbers and cut them into thin slices.
Optional step: Gently blanch the cucumber before slicing in boiling water for 2 minutes then cool down in cold water.
Mix the cucumber and salt inside a bowl, then set aside for 15 minutes.
Squeeze the excess water out of the cucumber and serve with diced ginger.
Cooking Tip:
These keep well in the fridge for 2-3 days, and makes a refreshing side to any meat or dishes with strong flavors.
Stay healthy with Annie:
Cucumbers are oh-so-refreshing and a great way to cool your body down during the summer. At the same time, the ginger helps balance out the cold nature of the cucumbers and keep your digestive system running smoothly.
The optional blanching help make the dish more digestible - and make this pickled cucumber dish not as raw. Foods tend to be harder to digest and absorb when they’re raw because the body has to warm it up during its processing. While this isn’t an issue with an occasional salad, this could begin to exhausts your body over a long period of time. Especially as someone with minor digestive issues (gastritis), blanching makes me able to enjoy a “salad” without heavily taxing my digestive system.
Nutritious and Delicious:
Cucumbers provide a balanced set of minerals and antioxidants, particularly potassium and magnesium, and very rich in Vitamin K. It’s no wonder it’s touted as a beauty food in so many cultures!