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Pickles ｜ Kukipapa Cooking Channel's Recipe Transcription

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Kukipapa cooking class

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Ingredients

(A) Salt : 15g
(A) Granulated sugar : 40g
(A) Grain vinegar : 125g
(A) Water : 500g
(A) Bay leaf : Appropriate amount
(A) Chili pepper : Appropriate amount
(A) Ginger : Appropriate amount
(A) Time : Appropriate amount
(A) Pepper : Appropriate amount
(A) Coriander seed : Appropriate amount
(A) Mustard seeds : Appropriate amount
Cucumber : One
Radish : 5-6 cm
Japanese ginger : 2-3 pieces
paprika : 1 piece
carrot : One
cauliflower : Half

Time required

20minutes

Procedure

1) Cut vegetables 00:13
Peel the cucumber in about 3 places and cut it into small pieces, peel the radish into 8 equal parts and cut it into bite-sized pieces, cut the Japanese ginger into 4 equal parts, remove the cotton from the paprika and cut it into small pieces, and cut the carrot into 4 equal parts. Peel and cut into small pieces, and cut cauliflower into small bunches.
2) Boil carrots and cauliflower 03:10
Add 12g of salt (outside the amount) to 1L of water (outside the amount) in a pan and bring to a boil, then boil the carrots and cauliflower.
3) Put vegetables in a storage bag 03:57
Drain the vegetables and put them in a storage bag together with other vegetables.
4) Make marinade 04:16
Put the ingredients of (A) in a pan, bring to a boil, and heat until you get the taste you like.
5) Soak the marinade in the vegetables 05:47
While the marinade is hot, mix it with the vegetables, and when the heat is removed, put it in the refrigerator and let it rest overnight.

Point

・ Wash the Japanese ginger thoroughly with water as sand tends to collect at the base of the peeled skin.
・ When boiling vegetables, be careful not to boil them too much. Boil carrots for about 40 seconds and cauliflower for about 40 to 50 seconds.
・ Use your favorite vegetables.
-You can store it in a storage bag, a bottle, or any other container.
・ It is convenient to put granular spices in a tea pack. If you don't have a lot of spices, add at least ginger, bay leaf, and chili peppers.
・ In step 4, if it is spicy to taste, take out the chili peppers, or the more you heat it, the more sour it will fly, so you can adjust it to your liking.
・ The best time to eat is 2 days later. Can be refrigerated for about 7 to 10 days.