Sweet and crunchy, this pickle is quick and easy, complimenting just about any Japanese meal.

The pickle takes at least a couple of hours in the fridge to work its magic, but after that it should keep for at least a few days before losing its texture and crunch.

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Quick Cucumber & Ginger Pickle: Serves 4 to 6

• 100ml Japanese Soya Sauce
• 100ml rice vinegar
• 4 tbsp. white sugar
• 2 tsp. sesame oil
• 1 large English cucumber
• 1 to 2 tsp. salt
• 30g ginger, peeled and finely julienned

Method:

1. Combine the soya sauce, vinegar, sugar and sesame oil
2. Cut off both ends of the cucumber
3. Place the salt in your hands and rub the cucumber for a couple of minutes (your hands will turn green!)
4. Rinse the cucumber
5. Cut the cucumber in half lengthwise and scoop out the seeds with a teaspoon. Place the cucumber flesh side down on a chopping board and then gently hit it with a rolling pin. Don’t beat it to a pulp, you just want to break down the flesh slightly
6. Cut the cucumber into bite-sized pieces
7. Place the cucumber pieces and the julienned ginger into a plastic food bag, then add the combined pickling mixture
8. Seal the bag and then leave in the fridge for at least 2 hours before serving