Shake-Shake Cucumber Pickles

• 3 Cucumbers
• 130 ml Soy sauce
• 50 grams Sugar
• 40 ml Vinegar
• 10 grams Ginger
• 1 rounded tablespoon Japanese mustard paste

1. Cut off both ends of the cucumbers, randomly peel the skin all over (if this is too much work don't bother), and slice into 1 cm thick pieces.
2. Finely julienne the ginger.
3. Put the cucumber, ginger and all the flavoring ingredients into a sealable container.
4. Put the lid on securely and shake the container well.
5. Put the container in a refrigerator.
6. I recommending letting it marinate for at least 2 days, but you can start eating it the next day.
7. It goes so well with plain rice!
8. It works well as a drinking snack too.
9. This will keep for about 10 days in the refrigerator, immersed in the pickling liquid.

cucumbers, soy sauce, sugar, vinegar, ginger, paste

Taken from cookpad.com/us/recipes/144750-shake-shake-cucumber-pickles (may not work)