Careme

Ingredients

• English Cucumber

  1 cucumber $1.99
• Kroger® Radishes

  6 to 8 radishes $2.49
• Green Onions

  1 green onion $1.50
• Ginger Root

  1 teaspoon grated $4.99
• Rice vinegar

  1/2 cup, chilled if possible
• Water

  1/4 cup
• Sugar

  1 tablespoon
• Kosher salt

  1 teaspoon, plus a pinch for salting the cucumber
• Soy sauce

  1 teaspoon
• Toasted sesame seeds

  1 teaspoon, optional
• Dog Point Vineyard Sauvignon Blanc White Wine

  750 ml $21.99

Instructions

1. Wash the cucumber, radishes, and green onion; slice the cucumber into thin rounds or half-moons, slice the radishes thinly, slice the green onion, and grate the ginger.
2. Toss the cucumber with a pinch of kosher salt in a colander and let it stand for 10 minutes while you make the brine; this draws off excess water and keeps the texture snappy.
3. In a small saucepan on the stove, combine the water, sugar, and 1 teaspoon kosher salt; warm over medium heat for 2 to 3 minutes, stirring just until dissolved, then remove from the heat.
4. Stir the chilled rice vinegar, soy sauce, and grated ginger into the warm salted water so the brine cools down before it touches the vegetables.
5. Gently blot the cucumber with a clean towel, then combine it with the radishes and green onion in a heatproof bowl or canning-safe glass jar.
6. Pour the cooled brine over the vegetables, press them down so they are mostly submerged, and refrigerate for 25 minutes.
7. Drain lightly if desired, sprinkle with toasted sesame seeds, and serve cold in a small bowl alongside grilled cookout mains.