I want to lighten the burden of cooking, even just a little

"I need to make one more dish."
I want to get rid of this mindset, but I just can't.

That "one more dish" weighs heavily on my mind.
Even if I'm told I don't have to make it, once I think to myself, "I'm missing one more dish," I can't rest until I've prepared something.
I really want to do something about this way of thinking.

To lighten the burden on my heart for my own sake, I make pickles as a staple.
It's a matter of peace of mind; as long as I can put one dish on the table, anything will do.

In this season when cucumbers are delicious, there is always a supply of cucumber pickles in the fridge.
I add chili peppers for a kick, or use vinegar to make them tangy.

I've ruined my rice bran bed many times, but I don't think I've ever failed at making pickles.

I would like to talk about the Hario pickle glass that I love and use regularly.
It should be way more popular, so it makes me a little sad when I tell people about it and they say, "What's that?"

Dishwasher safe! A savior for the lazy

Until now, my way of making pickles was to stack bowls and use a weight.
I think that's a very common way of making "homemade pickles."

The downside of this method is that it takes up space.
It doesn't fit in the fridge, so it has to be left out on the counter, and the fact that I can't use two bowls is also quietly inconvenient.

I only want to own the bare minimum of cooking utensils, so I have a minimal number of bowls.
On top of that, once they're done, I have to transfer them to a storage container.
Having to wash dishes after cooking is quite a hassle.

The Hario pickle glass I love so much is about 10cm in diameter and 14cm in height.
It's compact and fits easily in the fridge.

It comes with the weight needed to make pickles, and a lid with a gasket is also included, so you can store them as is.

Once you put the cucumbers and seasonings in and set the weight,you can make and store them right in the fridge.
There's no extra effort of "transferring the finished pickles from a bowl to a storage container," and no extra dishes to wash.

And my top recommendation is that everything can be washed in the dishwasher.
The hurdle for making pickles has dropped significantly.
Plus, it even takes away the mental burden of that "one more dish."

Not only does it reduce the amount of washing up, but once you've finished eating them, you can leave everything to the dishwasher.
For a lazy person like me, the fact that kitchenware is dishwasher-safe is more important than anything else.

I love them! Cucumber pickles

Pickles are cheaper to make than to buy.

I make them while I'm cooking, at the same time I'm cutting vegetables.
If you quickly cut up some Chinese cabbage or cucumbers, mix them with seasonings, and put them in the fridge, they'll be ready by the next day.
You won't have to worry about that "one more dish" for a few days.

The recipe is extremelycasual, so it's not reliable, but it's roughly like this.
The flavor changes depending on the amount of vinegar, so adjust to your liking.

・2 cucumbers
・1-2 teaspoons of salt
・About 2 tablespoons of salted kelp (shio kombu)
・Vinegar: enough to say 'A-I-U-E-O' (by Karen Takizawa)
・Hawk's claw chili: optional

For bulky vegetables like Chinese cabbage or cabbage, it might be a good idea to microwave them and drain the water once.
Believe it or not, the Hario pickle glass is even microwave-safe!
It's just too genius...

When I feel like it's a chore or a burden, I immediately lose my motivation, but thanks to the Hario pickle glass, I've been able to continue making pickles without any strain or effort.

It continues because it's delicious.
It's sustainable because it's easy.
I hope this convenience reaches as many people as possible!

My husband has been asking for 'yuzu-flavored Chinese cabbage pickles,' so I'm thinking of making them when winter comes.

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