Perfect with Rice! 2 Easy-to-Make Pickles
Spicy cucumber pickles and easy cabbage and carrot pickles that go great with rice.
Both are easy to make and perfect for your daily table.
◼️ Spicy Cucumber Pickles
[Ingredients] Makes a convenient amount
・Cucumber... 4
※ Seasoning for pickling sauce
・Dark soy sauce... 8 tbsp
・Kibi sugar (unrefined sugar)... 1 tbsp
・Rice vinegar... 3 tbsp
・Dashi stock... 4 tbsp
・Sesame oil... 1 tbsp
・Chili pepper... 1
・Toasted sesame seeds... a little
・Coarse salt... 1 tsp (for preparation)
[How to make]
Preparation
Wash the cucumbers thoroughly under running water and remove the bumps with the back of a knife.
After cutting off about 1cm of the stem, rub them together to remove the raw smell, and wash them again.
Cut them into quarters lengthwise, then cut into thirds, put them in a plastic bag,
add the coarse salt, close the bag, and shake it well to coat everything with salt.
Squeeze out the air and let it sit for a while to draw out the moisture.
2. Make the pickling sauce
Put the dark soy sauce, kibi sugar, rice vinegar, and dashi in a pot, bring to a light boil over low heat, turn off the heat, and let it cool.
Drain the moisture from the cucumbers, rinse lightly under running water, and drain well.
After wiping with a paper towel, add to the cooled pickling sauce.
Add the sesame oil, torn chili pepper, and toasted sesame seeds, and mix everything together.
Transfer to a container and let it sit in the refrigerator for about an hour to finish.
◼️ Easy Cabbage and Carrot Pickles
[Ingredients] Makes a convenient amount
・Cabbage... 1/4 head
・Carrot... 1
・Shredded dashi kombu... as needed
・Sesame oil... 1 tsp
・Toasted sesame seeds... a little
・Coarse salt... 1 tsp (for preparation)
[How to make]
Preparation
Wash the cabbage under running water, drain, and cut into bite-sized pieces.
Peel the carrot, cut into quarters, and slice into 2mm thin pieces.
Put the cabbage and carrot in a plastic bag, sprinkle with coarse salt, and rub well.
Place a weight on top and let sit for 20-30 minutes, then squeeze out the moisture.
Transfer to a bowl, add the shredded dashi kombu, sesame oil, and toasted sesame seeds, and mix together.
※ The key to cabbage and carrot pickles is not to rinse them with running water after salting.
2. Plating
・Serve together with the "Spicy Cucumber Pickles" that have been resting in the refrigerator, and it's done!
[Quick Note]
The cabbage and carrot pickles are also delicious made with Chinese cabbage in the coming season.
They are perfect not only as a side for rice but also as a palate cleanser.
What kind of pickles do you like?
Please let me know in the comments if you'd like! 😊
Next time, I will share a recipe for "Tonjiru-style Miso Soup".
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