Japanese salt pickled cucumbers
Ingredients
- 1 Large Cucumber
- Salt 1tbs
- Dried chilli pepper 1
- Dashi stock 1tsp
Method
- Chop the cucumber into bite sized pieces. I prefer roughly chopped chunky pieces, The cucumber will hold more flavour.
- Put the cucumber into a small ’sandwich’ bag and mix well with the ingredients.
- Tightly seal the bag, removing all air and leave in the refrigerator for 2 hours.
- Finished! you may now take the Tsukemono out of the bag and put into a more appropriate container.
- The cucumber will continue to pickle, so keep removing the excess water, the Tsukemono will stay crisp for longer.
材料
- きゅうり １本
- 塩 大さじ１
- 鷹のつめ １片
- ダシのもと 小さじ１
作り方
- きゅうりは食べやすい大きさに切っておく。
- ビニール袋にきゅうりと塩、鷹のつめ、ダシのもとをいれてよくもむ。
- 空気を抜いて袋の口をしばり、冷蔵庫で２時間冷やして出来上がり。
