lightly pickled vegetables in sake lees mixture (reused sake lees mixture from Cucumber Pickled in Sake Lees)

Lightly Pickled Vegetables in Sake Lees Mixture (reused sake lees mixture from Cucumber Pickled in Sake Lees)
Ingredients Ingredients

ingredients:

Step 1

step 1:

Slice the carrot and cucumber. Cut the Japanese white radish into bite-size pieces.

Step 2

step 2:

Put the carrot, cucumber and Japanese white radish together with the salt in a plastic bag for food and close. Squeeze the bag. Put a 2 lit. Pet bottle of water over it and keep at room temperature for 3 to 4 hours.

Step 3

step 3:

(3 to 4 hours later) Remove the vegetables from the bag and wipe the water off with a paper towel. Put the reused sake lees mixture (from Cucumber Pickled in Sake Lees ) and vegetables in a plastic bag for food and close the bag. Squeeze the bag. Place the bag in the refrigerator for 1 to 3 days.

Sake-kasu no yasai no asa-zuke

(1 to 3 days later) Remove from the refrigerator. Take the vegetables out of the bag. (If you prefer, wipe lightly with a paper towel to remove any sake lees mixture or wash the vegetables to remove the sake lees mixture and wipe with a paper towel.)

comment:

Sake lees mixture which was used for Cucumber Pickled in Sake Lees is reused for this pickle recipe. This sake lees mixture contains a lot of nutrition and umami, the taste soaks into the vegetables and becomes delicious. This recipe can be eaten in one of three ways: with the sake lees mixture, or by wiping off the sake lees mixture lightly with a paper towel or by washing the vegetables and then wiping them with a paper towel.