Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, to become addicted cucumber /japanese pickles. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
To Become Addicted Cucumber /Japanese Pickles is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They are fine and they look wonderful. To Become Addicted Cucumber /Japanese Pickles is something that I’ve loved my entire life.
Watch How to Make Japanese Pickled Cucumbers. Crunchy and refreshing Japanese pickled cucumber made with just a few simple ingredients What Kind of Cucumber to Use for Japanese Pickled Cucumbers. I recommend using Japanese cucumbers or Persian cucumbers to make this.
To get started with this particular recipe, we must prepare a few ingredients. You can have to become addicted cucumber /japanese pickles using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make To Become Addicted Cucumber /Japanese Pickles:
- Prepare 2 of Cucumber
- Get 10 g Ginger
- Take Chilli pepper as you like
- Get (Seasonings)
- Take 2 Tbs Sesami oil
- Prepare 6 Tbs Vinegar
- Get 6 Tbs Sugar
- Make ready 1 pinch salt
- Make ready 1 Tsp Soy sauce
- Prepare 1 Tsp Oyster sauce
Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour. These crunchy Japanese quick pickles are easy to make and the perfect salty, sweet and sour low-calorie snack to serve before or with a meal. Pickles are one of my favorite low calorie snacks - pregnant or not - and these Japanese Quick Pickled Cucumbers do not disappoint. This is exactly the case with Japanese fermented cucumber pickles.
Instructions to make To Become Addicted Cucumber /Japanese Pickles:
- Cut the cucumber into half vertically, and scrape the seeds by teaspoon.
- Cut it into 3 pieces long and cut half width. Shred ginger and slice red chilli pepper.
- Put all cuke into a bag and add 1 tsp salt then mix it well. Let it sit for 3 hours in refrigerator. 3 hours later, dry it up by paper towel.
- (Making sauce) Put sesami sauce on a pan, pan fry ginger and chilli pepper with low heat. When the smell comes out that put the all seasonings into pan. Turn off the heat once boiled and mixed.
- Place the cuke in a container and pour the sauce on it. Let it leave at least overnight in refrigerator. Bon Apetit !!
- The recipe can watch on my YouTube channel → Let's search the dish 「Coozy Life Cucumber」 Have fun your kitchen time !!
Seriously, I don't know that I can ever enjoy regular ol' dill pickles ever again. But pickling lacks the health benefits of lacto-fermentation and as a fermentation enthusiast I wanted to try fermented Japanese cucumber pickles. Kyuri Asa-zuke are Japanese lightly pickled cucumbers. Japanese cucumbers are thinner than the fat garden cucumbers most of the supermarkets sell here in the US. They have a thin skin that doesn't need to be peeled and very inconspicuous seeds.
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