" cucumber-infused sake MAKES: 750 ML 2 English (hothouse) cucumbers 1 (750 ml) bottle sake Trim off and discard the ends of the cucumber. Slice the cucumber in half lengthwise, then roughly slice into pieces. Combine the sliced cucumber and sake in a 1-quart container. Let sit for 24 hours. Strain the infusion into an airtight container. Store the infusion in the refrigerator for 1 week. "

― Moby , The Little Pine Cookbook: Modern Plant-Based Comfort