Having Japanese pickles in your fridge always guide you a healthy eating habit.
This pickles recipe calls for only 2 condiments to season it!
It comes out very crunchy and flavorful!
Other than Japanese pickles recipe , I'm showing how you can arrange the pickles into Onigiri and Ochazuke ( rice in a soup) on Youtube.
Don't forget to watch the video before you try!
<JAPANESE PICKLES RECIPE/ 小松菜の漬物>
＜Yield> 3 servings
<Prep time> 10 mins (not including resting time in the fridge)
<Cook time> 0 mins
300g of KOMATSUNA leaf
1 tsp of salt
1 tsp of kombu-cha
1 tsp of red chili pepper flakes
1; Wash komatsuna leaf . Make sure to remove all dart. Remove the fibrous part on the stalk. Leave them in water for 15mins to remove the bitterness.
2; In a zip bag, add 1 & 1 tsp of salt. Massage and leave it for 30mins with something heavy (1kg) on top of it.
3; Cut the corner of zip back and squeeze the water. Transfer the komatsuna leaf into the new zip bag. Sprinkle kombu-cha and red chili flakes. Rub and leave it for 2 hours in a fridge. Cut into bite size and ready to be enjoyed!
<Miwa’s tips> ※Watch more on YouTube!
・bok choy, Chinese cabbage , cucumber and radish will be the substitution of Komatsuna leaf.
・If you can't find kombucha, you can use kombu dashi powder. If that's the case, add 1 ½ tsp of kombu dashi powder.
・Do not skip the red chili flakes for the preservation purpose.
Store it in a air-tight container in the fridge for 1 week.