Summary

Ingredients

• 300 g cucumber (s)
• 10 g salt
• 20 g carrot (s)
• 3 g dill, fresh or frozen
• 1 tablespoon tarragon leaves, fresh or dried
• 50 g suar, white
• 200 ml rice vinegar, white, mild, Chinese
• 2 tablespoon rice vinegar (Yongghun Laogu), black, mild, Chinese,
• 4 g chicken broth, instant
• 4 tablespoon water

To garnish:

• Dill, fresh
• Flowers and leaves

Print Recipe Pin Recipe

Instructions

1. Wash the cucumbers, cap both ends, peel lengthways in a zebra structure, cut in half lengthways and remove the grains. Divide the halves lengthways and cut diagonally into pieces approx. 8 mm thick. Put the pieces with the salt in a bowl, mix well and let steep for 2-3 hours at room temperature. Mix every now and then.
2. In the meantime, wash the carrot, cap both ends, peel and julienne threads. Weigh the appropriate amount. Wash the fresh dill, leave it whole for the garnish and cut into small pieces for the marinade.
3. Pour off the salt water over a sieve. Drain the cucumber pieces well. Return to the bowl, add the sugar, both vinegars, carrot threads, tarragon, chicken stock and the dill and mix well. Marinate at room temperature for at least three hours before consumption. Garnish as a side dish and serve cold.
4. Note: peeling the zebra structure means that you leave narrow green stripes between the white stripes.
5. In an airtight container, the cucumber pieces can be kept in the refrigerator for about a week.