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Quick Pickled Vegetables

Chef.Morimoto's picture
Ingredients
  Eggplant 5 Ounce (1/2 Of A Standard Size Or 140 Grams)
  Cucumber 8 Ounce (225 Grams Or 1 Of Standard Size)
  Carrot 2 Ounce (60 Grams Or 1/3 Of A Normal Size)
  Fresh ginger 1 1⁄2 Inch
  Cabbage leaves 9 Ounce (4 Leaves Or 250 Grams)
  Salt 1 Tablespoon
Directions

1. Prepare vegetables.
Eggplant: Trim cap and discard. Cut eggplant into quarters lengthwise, slice thinly, and soak in cold water for 10 minutes. Drain. Wrap in cheesecloth and squeeze out excess moisture.
Cucumber: Peel and seed. Cut into quarters lengthwise and slice thinly.
Carrot and ginger: Peel and cut into very thin slivers.
Cabbage: Finely shred.
2. Firmly knead salt and vegetables together by hand for about 1 minute to release moisture. Pat down mixture in a bowl, cover with plastic wrap, and top with a plate that covers as much surface area as possible. Place a 2-lb (1-kg) weight on top of plate and refrigerate. (A 2-cup measuring cup filled with water works well.) Can be served as soon as 2 or 3 hours later, but is best 4 or 5 hours after preparation. Keeps 2 to 3 days in winter.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes

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