Quick And Simple Japanese Pick

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Ingredients

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Your favourite salad vegetables
Water		3 tbsp
Vinegar		2 tbsp
Granulated sugar		1-2 tsp
Salt		1-2 tsp
Kombu tea		1 tsp
Mooli (Daikon)		250g
Radish		to your taste
Celery		to your taste
Carrots		to your taste
Chinese cabbage		to your taste
Cucumber		to your taste
Cabbage		to your taste
Zest of citrus fruit		as required

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Method

Cook

15min

Slice your favourite vegetables, especially cucumber and carrots, as thinly as possible.

Put all the ingredients except the vegetables into a Ziploc bag. Then add your vegetables. Massage the liquid into the vegetables.

Remove all the air from the bag and leave until the vegetables have softened. Serve the pickled vegetables in a dish (leave the liquid behind).

Tips & Note

Pickle for about 2-3 hours. In summertime, it's better to refridgerate it. Ideally, you should use the zest of a yuzu, but otherwise, lemon is fine. You could add sesame seeds or sesame oil to give another flavour.

Category

Japan Pickles Vegan Vegetable Sides Vegetarian Cabbage Cucumber Green Vegetables Root Vegetables Breakfast Everyday

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