Japanese Pickles

Japanese pickles, or 'tsukemono,' are vibrant and flavorful, perfect for enhancing any breakfast spread. These pickles offer a refreshing crunch and a delightful tang that complements rice and other dishes beautifully.

Ingredients

• Cucumber - 100 grams
• Carrot - 50 grams
• Daikon radish - 100 grams
• Salt - 10 grams
• Rice vinegar - 50 milliliters
• Sugar - 15 grams
• Soy sauce (halal) - 20 milliliters
• Red pepper flakes - 1 teaspoon

Steps

1. Wash and thinly slice the cucumber, carrot, and daikon radish into bite-sized pieces.
2. In a bowl, mix the salt with the sliced vegetables and let them sit for about 15 minutes to draw out excess moisture.
3. In a separate bowl, combine the rice vinegar, sugar, soy sauce, and red pepper flakes. Stir until the sugar is dissolved.
4. After 15 minutes, rinse the salted vegetables under cold water and drain well.
5. Pour the vinegar mixture over the vegetables, ensuring they are well coated.
6. Transfer the mixture to a glass jar or airtight container and let it marinate in the refrigerator for at least 15 minutes before serving.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 12 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.2 L

Health Benefits

• Low in calories, making it a healthy addition to meals.
• Rich in fiber, supporting digestive health.

Tags