- 1/2 pound Japanese or Kirby cucumbers
- 1 1/4 teaspoons fine sea salt
- 1/2 Fuji or Granny Smith apple
- 2 cups water
- 1/3 cup rice vinegar (not seasoned) or cider vinegar
- 1 tablespoon very thin matchsticks of peeled ginger
- 1/4 cup sugar
- Pinch of Korean hot red-pepper threads (optional)
- Slice cucumbers crosswise 1/8 inch thick and toss with sea salt. Let stand 30 minutes, then rinse well and squeeze out excess liquid with your hands.
- Halve apple half lengthwise and cut out core. Slice crosswise 1/8 inch thick.
- Toss apple with cucumbers and remaining ingredients and marinate, chilled, turning occasionally, at least 1 day.