Directions

1. 1

   Slice the cucumbers in half lengthwise, then cut them into half-moons.

2. 2

   Tip the cucumber slices into a colander, toss with 1 Tbsp. of the Kosher Salt, and let them drain over the sink for 15 minutes so the excess water pulls out.

3. 3

   Transfer the salted cucumbers to a large bowl. Add the Minced Garlic, Freeze Dried Chives, fish sauce, tamari, rice wine vinegar, your chosen seasoning — Piri-Piri Seasoning or Berbere Ethiopian Seasoning — and the remaining 2 Tbsp. of Kosher Salt.

4. 4

   Toss thoroughly, then stir in the daikon, scallions, and fresh ginger.

5. 5

   Pack into clean jars, cover, and refrigerate at least 2 hours before serving. The flavor deepens over the first day.

6. 6

   Spoon over rice or noodles — or use as a sharp, crunchy topping for burgers, grilled pork chops, or rice bowls. Makes about 8 cups.