Using a Japanese mandolin, slice the cucumbers into 2 mm (1/16 inch) rounds. Put in a bowl and add the salt. Use your hands to thoroughly massage the salt into the slices. Set aside for 2 hours. When done, the cucumber slices will look limp and a lot of water will have leached out. Wash them under cold running water for a few minutes, or until they no longer taste excessively salty. Squeeze out any excess water and lay the slices out to dry on paper towels. Store in an airtight container in the fridge – they should last up to 2 days.
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