Tsukemono Diet Recipe

"Ingredients,How to make,"

tsukemono diet recipe

Dalgano - Recipes Japan | There are many different varieties of pickles available in Japan depending on the type of vegetable it is made from, one of which is nukazuke. Japanese pickles made by fermenting different vegetables with rice bran are high in vitamin B1 and contain lactobacillus, which is said to aid digestion and help maintain gut health. Eggplant, cucumber, daikon, and cabbage, as well as fish nukazuke are the most common varieties of these pickles.

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Ingredients:

• 1 daikon (Japanese radish)
• 3/4 cup
• Sugar
• 3/4 cup rice vinegar
• 1 tablespoon salt
• 1/2 tablespoon dry konbu dashi powder
• 2 tablespoons
• 1 tsp dried red chili wagering (sliced ​​round)

How to make:

1. Using a vegetable scrub, gently wash the outside of the daikon. Remove leafy green foliage.
2. Using a vegetable peeler, gently peel and remove the outside of the blackened daikon skin.
3. Slice the daikon into two-inch long strips, then slice into thick long strips.
4. Make pickles. Mix the sugar and vinegar until the sugar is dissolved. Since sugar doesn't dissolve easily at room temperature, optionally, the two ingredients can be combined in a small pot and heated on the stove over low to medium heat until the sugar dissolves. Remove from heat immediately.
5. Go over and let the sugar and vinegar mixture cool.
6. Next add the remaining ingredients (salt, dry dashi powder, and sake) to the pickling seasoning. Stir until well blended. Let the marinade cool completely.
7. Add dry red chili wagiri to the seasoning to taste. Stop if you prefer to have no spices.
8. Add the daikon radish slices to a resealable plastic container. Pour the marinade over the daikon pieces and cover the container tightly. Pickles can be soaked for one day at room temperature. Then store in the refrigerator.
9. Pickled daikon will keep in the refrigerator for one week