b'C U C U M B E R N A M AS U raw, vegan, gluten-freeMAKES4 servings SPECIAL EQUIPMENTgrater, glass containerI N G R E D I E N T S This is a simple recipe that can be adapted using several different vegetables.1 tsp salt You can add or even substitute daikon radish for the cucumbers. Some great 4 cucumbers, medium tsp ginger, peeled andvariations and additions include lime, sea vegetables, wakame seaweed, beets, minced (about -inch of root) sesame seeds, and onion.1 carrot c rice wine vinegar c raw agave syrup D I R E C T I O N S Slice the cucumbers whole and unpeeled into thin rounds about 1/8-inch thick. Place the slices in a colander, sprinkle with the salt, and toss gently until the slices are coated in salt. Let sit for 20-30 minutesthe salt will pull moisture out ofthe cucumbers, creating a crisp texture and removing bitterness. While the cucumbers drain, prepare the vinegar pickling solution by combining the agave, ginger, and rice wine vinegar. Peel the carrot and shred with the grater. When the cucumbers are drained, place them in a glass or ceramic bowl withthe carrots and the vinegar. Mix, cover, and refrigerate for a minimum of one hour before serving.N O T E When salting or pickling vegetables its important to use non-metallic andnon-reactive containers. Impurities in a metal container can react with acids or saltsand affect the flavor.18 staples & fundamentals'