Brandeis Magazine

Serves 4

1 red onion, thinly sliced

5 small cucumbers, sliced thin at a bias

1 red pepper, thinly julienned

1 cup unseasoned rice wine vinegar (we use Marukan brand)

¼ cup plus 1 tablespoon sugar or to taste

1 teaspoon soy sauce (we use Kikkoman brand)

¼ teaspoon crushed red pepper flakes

Kosher salt

Freshly ground black pepper

1. Combine julienned onion, cucumbers and red peppers and set aside.

2. In a medium non-reactive pot, combine sugar and the liquid ingredients and simmer for about 5 minutes, stirring occasionally – until sugar crystals have dissolved. Remove from heat and refrigerate until cool.

3. When the liquid has cooled completely, add the onions, cucumbers, red peppers and crushed red pepper. Let stand at least 2 hours before serving. Refrigerate, keeps up to 1 week – flavor will continue to improve with time.