Directions

To cook

1. Cut the cucumbers in half lengthways and scoop out the seeds with a spoon. Use the side of your knife to press the cucumber lightly to crush it, then cut into bite-size pieces.
2. Place the cucumber pieces in a bowl, add salt, and massage with your hands until evenly coated. Leave for 5 minutes. Rinse with cold water to remove excess salt and drain well.
3. In a bowl, combine the cucumber, kombu, red chilli, soy sauce, sugar, ginger, and rice vinegar. Mix well and refrigerate overnight.
4. Before serving, add roasted white sesame seeds and S&B Crunchy Garlic with Chilli Oil Mild. Mix gently.