Summary

Ingredients

• 300 g cucumber (s)
• 1 teaspoon salt
• 100 g carrot (s)
• 10 small onion (s), red
• 4 g iner, fresh
• 1 small chilli, green, alternatively see next line
• 1 teaspoon, leveled cayenne pepper, but only add after the vinegar
• 2 tablespoon peanut oil
• 1 teaspoon mustard seeds, black, alternatively yellow
• 1 teaspoon turmeric powder
• 1 teaspoon sugar
• 1 teaspoon, leveled salt
• 1 teaspoon glutamate
• 2 tablespoon rice wine vinegar, Chinese, mild, white

To garnish:

• Dill, fresh
• Hot peppers (pepperoni threads), red
• Flowers and leaves

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Instructions

1. Wash the cucumber, cap both ends, peel, cut in half and core like a zebra. Cut the halves lengthways into strips and cut them across into pieces approx. 4 cm long. Mix the cucumber pieces with the salt and let rest for 15 minutes. Squeeze off the water well from the pieces and set aside. Wash and peel the carrot, cut off both ends, slice lengthways into 3 mm thick slices and cut them lengthways into strips to match the cucumber pieces. Cap the onions at both ends, peel them and use them whole. Wash, peel and cut the fresh ginger crosswise into thin slices. Wash, core and cut the chilli diagonally into silk threads.
2. Heat a medium pan or wok, add the peanut oil and let it get hot. Add the ginger and mustard seeds and toast briefly until the mustard seeds begin to burst. That can be heard clearly. Add the chilli threads and turmeric powder, mix and immediately add the carrot pieces and onions. Stir in the pan for a minute, then reduce the heat supply a little. Add the cucumber pieces, sugar and salt and stir-fry for two minutes. Remove from the heat, add the glutamate, the vinegar (and alternatively the cayenne pepper) and mix in. Let cool in the wok, then transfer to a suitable container and cover in the refrigerator for 24 hours to mature, mixing at least twice.
3. Mix, garnish and serve cold before serving.