- 2, Persian cucumbers
- kosher salt
- 1 1/2′′ knob of ginger
- 5 tbsp, il Fustino Kaffir Lime and Ginger Vinegar
Thinly slice the cucumbers and toss with a pinch of salt and let sit in a colander for 5 minutes to drain excess water.
Transfer to a small bowl and add grated ginger and vinegar. Toss to coat evenly.
Chill until ready to serve.