Konbu Cha Pickled Celery Recipes
KONBU CHA PICKLED CELERY
Konbu Cha Pickled Vegetables is super easy and quick. You only need to marinate half an hour. It is slightly salty and full of umami.Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
Provided by Yumiko
Time 35m
Number Of Ingredients 4
Steps:
- Slice cucumber diagonally into 3mm / ⅛" thick pieces.
- Halve (or quarter if very thick) daikon vertically, then slice it perpendicular to the first cut into 2mm / 3⁄32" thick pieces.
- If your cabbage has a thick stem, slice the stem portion thinly using sogi-giri cutting method. Cut the softer leaves into small bite-size pieces.
- Put the vegetables and Konbu Cha in a zip lock bag. Massage to ensure the vegetables are coated with Konbu Cha powder.
- Remove air from the bag as much as possible and seal it. Pickle it for 30 minutes (no need to refrigerate unless your kitchen is extremely hot). Some water will come out of the vegetables.
- Squeeze the water out of the vegetables and serve.
KOMBU CELERY
The crunchy, salty, sesame-drenched celery sticks at Bar Goto in New York are so good, you'll forget they're made from vegetables.
Yield Serves 4
Number Of Ingredients 5
Steps:
- Toss celery, furikake, sesame oil, and soy sauce in a small bowl to coat. Chill uncovered 30 minutes to let flavors meld. Serve topped with sesame seeds.
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JAPANESE STYLE PICKLED VEGETABLES - DAILY COOKING QUEST
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Ratings 16Servings 8Cuisine JapaneseCategory Side Dish, Vegetarian
- Prep the vegetables: Wash and scrubs cucumber skin to remove any wax, remove the seeds and cut into batons. Peel carrot, then cut carrot and celery sticks into batons about the same size as cucumber batons. We want about 3 cups of vegetables.
- Salt the vegetables: Combine 2 1⁄2 cups of water with a tablespoon of salt in a mixing bowl. Soak cucumber, carrot, and celery batons in the salt solution for two hours.
- Pickle the vegetables: To make the pickling juice, boil rice vinegar, water, kombu, salt, and sugar in a pot. Remove the piece of kombu right before boiling.
- Drain and pat dry vegetable batons. Arrange into glass jars along with red chilies. Fill the jars with pickling juice and seal. You should be able to fill three 8-ounce glass jars.
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