Fermentation is an ancient preservation method that not only extends the shelf life of food but also enhances its flavor and ...

Sushi is a popular Japanese dish prepared with rice and served with soy sauce. It is a low-calorie snack that helps keep you ...

This sunomono salad features salted cucumbers, wakame seaweed, cherry tomatoes, and briny shrimp tossed in a mirin and rice ...

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. What is a gazpacho usually made of?

Spoon into a large sterilised jar, packing down so the vinegar covers the cucumber. Leave for an hour or so before eating. Store in the fridge for up to a month. The salt draws out the excess ...

Slice the cucumber thinly using a vegetable peeler. 2. Place the cucumber slices on cold salt block and allow it to cure and absorb the flavor. It should take about a couple of minutes on each side, ...

In a medium bowl, toss cucumbers with a pinch of salt, pine nuts, chile, mint, scallions, ½ tablespoon olive oil and 2 tablespoons vinegar. Toss to coat and season with extra oil, salt or vinegar ...

Using a peeler cut the cucumber into lengthwise strips straight into a bowl. Add the salt, honey and vinegar and carefully mix together then set aside for 20 minutes to pickle. Drain, stir in the ...

Add to cucumbers. In a small mixing bowl, combine one-half teaspoon salt, one-half teaspoon sugar, mayonnaise, and rice vinegar. Stir until combined. Then, pour it over the crab and cucumber mixture.