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  • Runa Aka
    Japanese fresh pickles are ready in 10 minutes and you only dirty up a knife, cutting board and a plastic baggie.

    You need:
    -Fresh vegetables.
    -Salt: 1% of the weight of the vegetables.
    -Kelp powder: 1-2% of the weight of the vegetables, depending on how much you like kelp flavor.
    Optional: Sliced dried chilis, ginger, mirin, citrus peel, etc

    Coarsly chop the vegetables and put them in the baggie with the salt and other ingredients.
    Place in refrigerator for 10 minutes.
    If possible, put the baggie in a metal tray and put a smaller tray on top of the baggie, pressing it.

    Eat the pickles within 3 days.
    Japanese fresh pickles are ready in 10 minutes and you only dirty up a knife, cutting board and a plastic baggie.

    You need:
    -Fresh vegetables.
    -Salt: 1% of the weight of the vegetables.
    -Kelp powder: 1-2% of the weight of the vegetables, depending on how much you...See more
    Jun 18
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