1 English Cucumber, sliced thin or cubed
1 Tbsp. sea salt
2 Tbsp. miso paste (or I have used tamari sauce)
2 small garlic cloves, minced
2 Tbsp. chili flakes
1 Tbsp. toasted sesame seeds
1 Tbsp. honey
Slice the cucumber and let it sit with the salt for 10 minutes to draw out the moisture.
In the meantime, mix the other ingredients into a paste. Rinse and drain the cucumber – squeeze out that extra moisture.
Combine the cucumber with the paste and put in a jar for at least 6 hours before serving. It can keep for up to 2 weeks getting more and more flavourful!