1. Rinse kelp and cut into strips 2 inches long x 1/2 inch wide.
2. Wash cucumber and cut into 1/2 in. thick rounds.
3. Place kelp strips in a pickle jar, pour in soy sauce, then mix in cucumber rounds.
4. Cover and refrigerate at least 24 hours.
5. Replenish as needed using pickling mixture 3-4 times.