Pickled vegetables

Name: Pickled vegetables
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 7-10 Tbsp :; 1/2 Head Chinese cabbage; 2 stalks of celery; 1/2 (approx. 200 g) Cucumber; 2 (approx. 200 g) small carrots; 1 small onion; 1 piece(s) fresh ginger; 100 ml rice vinegar or mild white wine vinegar; 2 TABLESPOONS Sake or dry sherry (rice wine); 2 TABLESPOONS Mirin or cream sherry (sweet rice wine); 4 TABLESPOONS Soy sauce

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

7-10 Tbsp :
1/2 Head Chinese cabbage
2 stalks of celery
1/2 (approx. 200 g) Cucumber
2 (approx. 200 g) small carrots
1 small onion
1 piece(s) fresh ginger
100 ml rice vinegar or mild white wine vinegar
2 TABLESPOONS Sake or dry sherry (rice wine)
2 TABLESPOONS Mirin or cream sherry (sweet rice wine)
4 TABLESPOONS Soy sauce

Directions

1
Cleaning and washing vegetables. Cut Chinese cabbage into bite-sized pieces, celery and cucumber into thin slices. Peel carrots, if necessary notch them all around with a knife and cut them into slices.
2
Peel onion and ginger and cut into fine rings or very thin strips. Mix everything. Mix rice vinegar, sake, mirin, soy sauce and 50 ml water and pour over the vegetables. Cover with a flat plate and weigh down with a tin.
3
Let everything marinate for at least 12 hours.

Nutrition Facts

KCAL
30 kcal

CARBS
4 g

FATS
1 g

PROTEINS
2 g

Pickled vegetables

Ingredients

Directions

Nutrition Facts

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