SMASHED Cucumber Salad 💥

[@jamesforbes5616]

That looks delicious, Christian. Perhaps along side some pot stickers.

[@ChrisNilsonGorgott]

Thanks James, yep, sounds like a winning combination to me 👍

[@mikaellarsson7932]

Very nice as usual, Cristian, and a recipe adopted to the season. All is good! Yup, MSG is fine, but salted kombu overnight is king in my book.

[@ChrisNilsonGorgott]

Thanks Micke, I fully agree, the overnight is superior for sure 👍

[@gurraglad]

Fantastic as always, thanks!

[@ChrisNilsonGorgott]

Tusen tack Gurra!

[@EricNewman-iq5jk]

Thank you!!!🥒

[@ChrisNilsonGorgott]

Thank you for watching Eric! Glad you enjoyed the episode.

[@terencelarson6015]

I had something similar in Taiwan. Smakar jättegott!

[@ChrisNilsonGorgott]

Thanks Terence! Yes, I have had Japanese, Chinese, Korean and Taiwanese versions of this dish, all great with minor variations 👍

[@cookingwithmimmo]

Very good this recipe

[@ChrisNilsonGorgott]

Thank as always Mimmo!

[@maryam_rad1370]

من فردا مهمان دارم و احتمالا این سالاد خوشمزه رو درست کنم 😊❤ خیلی ممنون از شما . نتیجه رو بهتون میگم

[@ChrisNilsonGorgott]

ممنون، عالی، مشتاقانه منتظر شنیدن این موضوع هستم!

[@maryam_rad1370]

@@ChrisNilsonGorgott من دیشب برنج و مرغ و سوپ درست کرده بودم همراه با این سالاد و جالب بود که مهمان های من اول سالاد رو خوردن و دستورشو از من خواستن . خیلی راضی بودن . از شما خیلی ممنونم.

[@ChrisNilsonGorgott]

از بازخورد شما متشکرم، خوشحالم که از آن لذت بردند!

[@werktagsworker]

how does the brining with kombu works? first flavoring the cucumber with kombu in water (dashi like) and then dehydrating with salt?

[@ChrisNilsonGorgott]

No, it’s a 3% salt solution with Kombu in it. So kind of a very salty dashi. But you need to brine it for at least 24h. It’s great though 👍

[@mikaellarsson7932]

add salted shio kombu between the cucumber halves and put in the fridge, remove excess water the next day. Smash them. Maybe not exactly what Cristian does, but it works very well. Shio kombu is magic for many things and it is addictive. In Japan I used to do more finely sliced cucumber with shio kombu as a pickle and also with white industrial vinegar, sugar/mirin and parsley, A Swedish thing, but went well with Japanese palates.

[@werktagsworker]

@@ChrisNilsonGorgott alright thank you!

[@ChrisNilsonGorgott]

My pleasure, I’m sure Mike’s way works wonders too.

[@ChrisNilsonGorgott]

Also a great idea Micke, have not tried that yet 👍