1 oz. dried wakame seaweed
½ cup distilled white vinegar
1/3 cup sugar
½ tablespoon kosher salt
1 teaspoon black peppercorns
2 kirby cucumbers, sliced ¼” thick
1/2 medium daikon (Japanese white radish), peeled, thinly sliced
Soak wakame in a small bowl of cold water 20 minutes. Drain and squeeze wakame gently to remove excess water. Then, cut into 1–2” pieces.
Meanwhile, bring vinegar, sugar, salt, peppercorns, and 2 cups water to a boil in a medium saucepan, whisking to dissolve sugar and salt. Let cool.
Combine wakame, cucumber, daikon, and the liquid in a medium bowl. Cover and chill at least 24 hours. Drain excess liquid just before serving.