Zha-cai and Cucumber Salad

Chinese pickled zha-cai is a versatile flavor enhancer in my cooking. I use it as a topping for tofu, stir-fry it with chicken, or just use it to simply season other vegetables. Pickled with special seasonings, zha-cai has a depth of flavor that's like no other. You may say it's an acquired taste, but once you meet this flavor, you find yourself wanting more!

Pairs well with a glass of cold sake.

Zha-cai and Cucumber Salad

1 cucumber, sliced
1 Tbsp pickled zha-cai, julienned 
1/2 tsp konbucha powder
1/4 tsp chili sesame oil, adjust to your liking
Sprinkles of Japanese chili pepper
Sprinkles of sesame seeds

In a bowl, combine sliced cucumber, zha-sai, konbucha, chili oil and sesame seeds and massage them gently. Chill until ready to serve.

Zha-cai in a jar.

This is what zha-cai looks like in a jar.

Konbucha powder, chili sesame oil and chili pepper

Mix them up and chill.

Thanks to our friends G and D for the beautiful cucumbers!

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