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JAPANESE PICKLED CUCUMBER








 

<JAPANESE PICKLED CUCUMBER/ きゅうりの浅漬け>



▶vegan


<Yield> 2 servings


<Prep time> 10mins ( It doesn't include the resting time.)


<Cook time> 0 mins


<Ingredients>

5 Asian cucumbers (600g)

3g kombu

1 ½ tbsp sugar

1 ½ tsp salt

1 ½ tsp rice vinegar


<Directions>

1; Cut off the top and bottom of the cucumber, then partially peel the skin. Place them into the zip bag.

2; Into the zip bag, add sugar, salt, rice vinegar and kombu by cutting into small pieces with a kitchen scissor. Rab and vacuum the air. Seal it comletely.

3; Let it sit in the fridge for 5 hours to overnight. When you see the water coming out from the cucumber and kombu become soft, it’s ready to be enjoyed.



<Miwa’s tips> ※Watch more on YouTube!


1; Asian cucumbers are thinner than English cucumbers. You can use persian cucumber, carrot and daikon radish as a substitute.


2; You can keep it for 3-4 days, but if you taste it too salty, feel free to discard the marinade.


<Storage time>


Keep it in a zip bag in the fridge for 3-4 days.


<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!



2022/08/17 MIWA








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