One of the oldest styles of making tsukemono is with miso. This Cucumber Misozuke version is made with miso and beer.
3 Japanese cucumbers, 1-inch pieces
¼ c. Hawaiian salt
3/4 cup beer
3/4 cup miso
3/4 cup sugar
1 1/2 tablespoons Hawaiian salt
4 tablespoons Japanese rice vinegar
Place cucumbers in a colander; toss generously with salt. Place plate over cucumbers and weigh down with a measuring cup of water or canned good. Allow to sit 2-3 hours. Rinse and drain cucumbers well. Transfer into a mixing bowl with remaining ingredients. Refrigerate 2-3 days before serving. Serves 6-8.