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Japanese (Leftover) Pickles

June 17, 2008

 

This is taken from www.nhk.or.jp/nhkworld/kitchen while watching NHK World in Braga Apartement (no I didn’t spell this wrongly, that’s how they spell it in Bandung) MZ-B.  Most English News readers are nikkei jin like Catherine Kobayashi.

 

  • Kombu Kelp
  • Cabbage
  • Carrot
  • Salt
  • Vinegar
  • Sugar
  • Ginger

Cut the Cabbage into 4cm by 4cm squares.  Slice the carrot into paper-thin slices.  Cut the ginger into matchstick sizes.  Cut the Kelps into small thin slices.  Mixed everything together (including salt sugar vinegar) and toss in a big bowl.  With another smaller plate, turn it upside down, press it down on the pickles and increase the pressure with a heavy bottle.  Leave for one day and it’ll be really to be served.

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