#asazuke

冷蔵庫にあった野菜（キュウリ、白菜、かぶ、大根、にんじん、セロリ）から始めた浅漬け。その後残ったピーマンを入れたり、増しセロリしたり。昨日買ったカラフルなミニトマトも投入しました。

Sunday Funday, with Asazuke Cucumbers pickled with Yuzu Kosho/ koji/Verjus for a few hours.. Those incisions really help the flavors get in deep. Fresh Unsweetened Soymilk Panna Cotta, and Arugula-sesame purée. Warm Rice flour bread. Strange combo, perhaps- but all came together somehow. Having fun in the kitchen is a key ingredient! 😁 Have a great Sunday, y’all 🕺 #asazuke#sundayfunday #cooking#homecooksinspired#cucumber#breakfast# (at Queens, New York) https://www.instagram.com/p/CM9mB1MFx5H/?igshid=1vw0qvlko1fq7

Asazuke are Japanese quick pickles which are pickled only for a short time and aren't usually as salty as regular pickles (tsukemono). Making asazuke is easy, and it makes a nice side dish for any Japanese-style meal. Lots of vegetables can be pickled in this way. For example, cucumber, eggplant, radish, and cabbage are good. Ingredients:     1/4 head hakusai (Chinese cabbage) or cabbage, washed and cut into 3/4 inch width     4 inch kombu (dried kelp), wiped and cut into thin strips by kitchen scissors     1/4 carrot, cut into thin strips     1 inch fresh ginger root, peeled and cut into thin strips     2 tsp salt, or 2.5 % of the weight of Chinese cabbage Preparation: Put hakusai in a large bowl. Rub them in measured salt. Add kombu, carrot, and ginger and mix with the hakusai. Put them in a container with lid or in a plastic bag. Let it rest overnight or 5 to 6 hours in the refrigerator. Lightly squeeze pickles to remove excess liquid and serve them on a large bowl or individual bowls. Pour some soy sauce if it's not salty enough. *Makes 4 servings