Konbu-zuke Pickled Cucumbers with Konbu
4 Japanese cucumbers or 2 English cucumbers
2 in konbu
1 1/2 tsp salt (or less, to taste)
Slice cucumbers into 1/2 inch cylinders, cut thin strips of Konbu. Mix cucumbers and salt and konbu and put in a small ziploc bag. Seal and let sit at room temperature for an hour. Rinse if you like to remove excess salt flavor.
Excellent served in a bento (lunch box) with hearty or rich food as a crisp, fresh flavor.