Japanese pickles

Japanese pickles

By
From
Sushi Slim
Photographer
Lisa Linder

You can of course buy these pickles, but this is a very light, salty relish to add pep to your meals. It will store in the fridge for 3 to 5 days.

Ingredients

Quantity Ingredient
600-700 g head chinese cabbage
1 tablespoon sea salt
1 dried chilli
1 garlic clove, finely sliced

Method

  1. Cut the Chinese leaf into quarters and wash it well.
  2. Put it into a non-reactive plastic container and add the salt, chilli and garlic. Mix well, then weight down with a sterilised stone, or a plate with cans of food on top.
  3. Leave for half a day before eating.

Note:

  • 180–210 kcal in total.
Tags:
Suzu
Japanese
sushi
Makiko Sano
London
fish
health
healthy
diet
nutritional
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