Updated: Mar 31, 2022
Having Japanese pickles in your fridge always guide you to a healthy eating habit.
This pickle recipe calls for only 2 condiments to season it!
It comes out very crunchy and flavorful!
Other than this Japanese pickle recipe, in the video I'm showing how you can use the pickles for Onigiri and Ochazuke (rice in a soup).
Don't forget to watch the video before you try making them!
<JAPANESE PICKLE RECIPE/ 小松菜の漬物>
＜Yield> 3 servings
<Prep time> 10 minutes (doesn't including resting time in fridge)
<Cook time> 0 minutes
300g KOMATSUNA leaves/ bok choy
1 teaspoon salt
1 teaspoon kombu-cha
1 teaspoon chili flakes
1. Wash the komatsuna leaves ensuring that all the dirt is removed. Remove the fibrous part of the stalk. Soak the leaves in water for 15 minutes to remove the bitterness.
2. In a ziplock bag, add in the soaked komatsuna leaves and salt. Massage the leaves and then leave them to rest for 30 minutes with something heavy (1kg) on top.
3. Cut a corner into the ziplock bag and then squeeze out the water. Transfer the komatsuna leaves into a new ziplock bag. Sprinkle with kombu-cha/kombucha and red chili flakes. Rub them in and then let them sit for 2 hours in a fridge. Cut the leaves into bite sized pieces and now they are ready to be enjoyed!
<Miwa’s tips> ※Watch more on YouTube!
・Bok choy, Chinese cabbage, cucumber and radish will all make wonderful substitutions for Komatsuna leaves.
・If you can't find kombucha, you can use Kombu dashi powder / vegetable dashi powder. If you use kombu dashi powder then please add 1½ tsp of it instead of the kombucha.
・Do not skip the addition of red chili flakes, they are used for preservation.
Store in an air-tight container in the fridge for up to 1 week.
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