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Pickles (lightly pickled summer vegetables) |

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Evening cafeteria

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Ingredients

cucumber : 2本
eggplant : 1本
Japanese ginger : 3本
大葉 : 10枚
しょうが : 1/2片
昆布 : 5cm
(A)塩 : 小さじ1/2
(A)砂糖 : 小さじ1/2
(B) water : 500㏄
(B) salt : 小さじ1
(B) Sugar : 小さじ1
(B) Vinegar : 小さじ1
(B) Mirin : 小さじ1
(B) Soy sauce : 小さじ1/2

Time required

10minutes

Procedure

1) cut vegetables 01:01
Slice the cucumber and eggplant diagonally and transfer to a bowl.
Add (A) and knead lightly.
leave it for a while.
2) cut the condiments 02:46
Slice the myoga diagonally, shred the ginger and perilla, and transfer to a bowl.
3) make pickle juice 04:48
Put (B) in a bowl and mix.
Add kelp.
Put 1 in a ziplock, etc., and put 2 in as well.
Add the pickle juice and mix gently.
Squeeze out the air and refrigerate for at least 1 hour.

Point

Cucumbers contain a substance called peptoritinin, which is effective in dieting.
・Eggplant is effective in preventing arteriosclerosis and high blood pressure, as well as anti-aging.
・When kneading the vegetables in step 1, turn them upside down for about 1 minute until the whole is moistened.
・Use a different bowl for step 2 than the one used for step 1.
・ Squeeze the leftover cucumber and eggplant before pickling.
・The marinating time is short, 1 hour, but if you leave it for a day, it will be more delicious.
・When saving, put it in a Tupperware or Ziploc bag and store it in the refrigerator.