Pickled Cucumbers and Myoga

1. Gather all the ingredients.
2. Peel 2 Japanese or Persian cucumbers alternately to create a striped pattern. Remove the ends.
3. Slice the cucumbers using the rangiri Japanese cutting technique by slicing at an angle and rotating the cucumber a quarter turn between cuts.
4. Discard the tough ends of 3 myoga ginger and slice thinly.
5. Thinly slice 1 knob ginger and cut the slices into julienned strips.
6. Remove the seeds from 1 dried red chili pepper and cut it into rounds.
7. Cut 1 piece kombu (dried kelp) into thin strips using a pair of scissors.
8. In a mason jar, add all the ingredients and 1 tsp Diamond Crystal kosher salt.
9. Close the lid and shake it to distribute the salt around the ingredients.
10. Open the lid and put in the weights. Close the lid tightly and refrigerate for at least 30 minutes, or up to several hours. The salt will drawn out the moisture from the cucumber and that will dilute the saltiness.

To Serve and Store

1. Remove the weights and serve in a dish. You can store the jar (without the weights) for 2 days.