Cucumber And Wakame Pickles (Kyuuri To Wakame No Amasuzuke) - cooking recipe

Ingredients

Marinade
8 tablespoons rice wine vinegar
1/2 teaspoon dashi powder or 1 piece kombu seaweed, 4 inches square
1 1/2 tablespoons sugar
1 teaspoon sea salt
4 tablespoons boiling water
1 whole dried red chili pepper (optional)
Vegetables
1 large English cucumber
2 tablespoons dried pre-cut wakame seaweed

Preparation

Combine marinade ingredients in a zipper bag or non-metal bowl and shake/ stir until sugar is dissolved.
Cut cucumber into thick slices or small chunks. Place in marinade along with wakame.
Refrigerate 2-3 hours or overnight. Pour off marinade to serve.
NOTES: Marinade can be reused once, simply boil, let col, and add fresh veggies. Other veggies to try: turnips, carrots, radishes, daikon radishes.