This is a very basic Tsukemono recipe involving cukes and soy. They went quickly.
1 large cuke
1 tbsp fresh ginger (I used paste)
1/4 cup soy sauce
1/4 cup rice vinegar
Slice cucumber and cut slices in quarters or halves. Finely shred some gingerroot.
For a large cuke, mix 1/4 c soy sauce, 1/4 c rice vinegar and about a tablespoon of sugar. (Start there and experiment – you can go up to 2 T next time if you want it sweeter.)
Mix it all up and refrigerate for an hour or two or three before serving. It’s also good but different the next day. (Adapted from a recipe by Harumi Kurihara)