Sonja’s Japanese inspired Pickles

July 27, 2020

When you have a surplus of any vegetable, perhaps you’ve grown too much or there’s a bargain at the wholesalers or at the markets. Pickling is the best way to store the nutrients for a later day! You can use any vegetable : beans, all root vegetables, broccoli & cauliflower, cabbage and kale. You can cut them any way too – here is a sample to inspire:

2x Daikon – Mandolin 3mm or cut by hand

4x Carrots- mandolin 3mm or cut by hand

4x Long Chill – cut 1 cm pieces

20x Radishes – cut ½ if too big, or Diakon

1x Kelp Kombu – soaked and cut into 1.5 cm pieces optional

1/4 cup Salt

You can put any fruit as well like Blueberry’s, Persimmons, Grapes, Jackfruit, Green mango.

Once all is in the bowl sprinkle ¼ cup Salt, mix and let it sit until most of the water has come out, drain and squeeze excess liquid out and place vegetables. in a big jar

For the Marinade:

160ml Tamari

310ml Apple Cider Vinegar or Rice Vinegar

320ml Mirin

310ml Kombucha

Chili flakes, garlic gloves optional

Mustard seeds or any spices you like really can also be added.

Mix and pour over the vegetables, close the lid and sit in a dark place for 4 days, check everyday, then put into the fridge. You can put into smaller jars. Keeps a long time!