Konbu Cha Pickled Celery
Konbu Cha Pickled Vegetables is super easy and quick. You only need to marinate half an hour. It is slightly salty and full of umami.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100g / 3.5oz cucumber (ends trimmed (note 1))
- 100g / 3.5oz daikon skin peeled ((note 1))
- 100g / 3.5oz cabbage leaves ((note 1))
- 20g / 7oz Konbu Cha ((note 2))
Instructions
- 1
Slice cucumber diagonally into 3mm / ⅛" thick pieces.
- 2
Halve (or quarter if very thick) daikon vertically, then slice it perpendicular to the first cut into 2mm / 3⁄32" thick pieces.
- 3
If your cabbage has a thick stem, slice the stem portion thinly using sogi-giri cutting method. Cut the softer leaves into small bite-size pieces.
- 4
Put the vegetables and Konbu Cha in a zip lock bag. Massage to ensure the vegetables are coated with Konbu Cha powder.
- 5
Remove air from the bag as much as possible and seal it. Pickle it for 30 minutes (no need to refrigerate unless your kitchen is extremely hot). Some water will come out of the vegetables.
- 6
Squeeze the water out of the vegetables and serve.