Cucumber Banchan

Ingredients:

2 cucumbers (seedless)
1/2 tsp salt
1 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
2 tsp Korean red pepper powder

Method:

1- Slice cucumbers as thinly as possible, on a mandolin
if you have one. Toss with the salt and let sit for
15 minutes.

2- In a small bowl, mix together the remaining ingredients.

3- Squeeze the cucumbers dry, then toss with marinade.

4- Place in Japanese pickling press.  Refrigerate for one
hour.  Drain off liquid and serve.