Cucumber and Myoga Salt Kombu Pickles

Name: Cucumber and Myoga Salt Kombu Pickles
Total time: 180 min
Yield: 2 份量
Ingredients: 🥒 1 cucumber; 2 myoga; 2 slices ginger; 1 tsp salt kombu; 2 tbsp concentrated mentuyu; 1 tbsp vinegar; 🍬 1/2 tbsp sugar; 💧 1 tbsp water

成本 $5, 保存 $10

來源: Recommended by CookPal

180 Min
2 份量
$5

Cucumber and Myoga Salt Kombu Pickles

成本 $5, 保存 $10

來源: Recommended by CookPal

180 Min
2 份量
$5

食材

Vegetables
- 🥒 1 cucumber
- 2 myoga
- 2 slices ginger
Seasoning
- 1 tsp salt kombu
Pickling Sauce
- 2 tbsp concentrated mentuyu
- 1 tbsp vinegar
- 🍬 1/2 tbsp sugar
- 💧 1 tbsp water

步驟

Cut off both ends of the cucumber and slice diagonally into 5mm pieces. Quarter the myoga lengthwise and julienne the ginger.

Place the pickling sauce ingredients (☆), cucumber, myoga, ginger, and salt kombu into a storage bag. Remove air, seal the bag, and massage to mix. Refrigerate for 2–3 hours to pickle.

營養成分

每份

🔥

卡路里

1g
蛋白質
10g
碳水化合物
0g
脂肪

💡 小提示

Add a small amount of sesame oil for extra flavor.Serve as a refreshing side dish for heavier meals.Can be stored in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。