Shiozuke Kyuri

Wash the Japanese cucumbers thoroughly. Trim off both ends.

Place the Japanese cucumbers on a cutting board and sprinkle 10 grams of sea salt evenly over them. Roll the cucumbers back and forth firmly with the palm of your hand for 2-3 minutes to bruise them slightly and help the salt penetrate.

Cut the Japanese cucumbers into 1 cm thick rounds or half-moon slices.