1 fourth Carrot
( dried kelp )
TRADITIONAL JAPANESE RECIPE: Tsukemono (漬物, literally translates to pickled things) are Japanese preserved vegetables that are usually pickled in salt, brine or a bed of rice bran called nuka. During a meal, Tsukemono cleanses the palate and provides refreshment to counter the other flavorful dishes. It also offers color, texture and fragrance to a meal. In fact, it is sometimes also called konomono (Kho no mono, 香の物) or fragrant things.
|Skill Level:||Time: 30 Minutes|
|Price:||Serves: 4 People|
01 - Cut the Cabbage into 5cm / 2in squares.
02 - Put the cut Cabbage, Salt, and Kombu in a freezer bag and let it sit for about 10 minutes.
03 - When the Kombu gets soft, take it out, cut thinly, and put it back in the bag.
04 - Rub the ingredients together and leave them for 2-3 hours at room temperature.
05 - Squeeze out any water. Serve.
|Written by: Uncut Recipes||Disclaimer|
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