Goya no Tsukemono

Method

Slice the bitter melon in half lengthwise and remove the seeds and white pith with a spoon. Slice the melon into thin half-moons, approximately 3mm thick. Sprinkle generously with sea salt and let sit for 30 minutes to draw out excess moisture and reduce bitterness. Rinse the salted melon thoroughly under cold water and gently squeeze out excess liquid. In a saucepan, combine rice vinegar, caster sugar, and water, then add the dried chilli, kombu seaweed, and bonito flakes; heat gently until steaming but not boiling, then remove from heat and allow to cool completely. Pack the squeezed melon into sterilised glass jars and pour the cooled pickling liquid over until fully submerged. Seal and refrigerate for at least 48 hours before serving; the pickle will keep for up to 3 weeks.