How to make Japanese style pickled cucumbers very easy and delicious
Prepare materials
- 1. Cucumber 2 large fruits (250g)
- 2. Shio Kombu . Shredded Salted Kelp 5g
Pickled cucumbers Probably not a strange dish for many families. Everyone knows how to make pickled cucumbers with vinegar, sugar, and salt. But the Japanese make pickled cucumbers with only one ingredient: Shio Kombu – Shio Kombu.
How to make Japanese pickled cucumber
Make pickled cucumber
Cut cucumber into bite-sized pieces. You can cut the melon into slices a little bit thick to keep the crispiness of the melon or cut into the shape you like.
Use a regular food bag or ziplock bag, preferably, and place the cucumber and Shio Kombu in the bag.
Use your hands to “massage” the cucumber bag for about 2-3 minutes until you see a light brown water secretion. At this point, you put the bag of cucumbers in the bowl, leave in the refrigerator for about 30 – 60 minutes to be used.
Preserve
Japanese-style pickled cucumbers can be stored in the refrigerator for up to 3 days.
If you can’t buy Shio Kombu, you can use 5g of dashi powder + 5g of sugar to replace 5g of algae.
For a taste of Japanese pickled cucumber? Very simple, add a little sesame oil, soy sauce or paprika and you’re done! In addition, you can also add carrots to make the dish more eye-catching.
Cucumbers are rich in vitamin K. One cup of sliced cucumbers has about 19% of the recommended daily value of vitamin K. The body needs vitamin K to form the proteins it needs to build healthy bones and tissues.
One contributing factor to high blood pressure is having too much sodium and too little potassium in the diet. Excess salt causes the body to retain fluid, which increases blood pressure. Meanwhile, potassium is an electrolyte that helps regulate the amount of sodium the kidneys retain. Cucumbers are a rich source of potassium. Therefore, eating cucumber helps provide more potassium to the body, thereby reducing blood pressure.
Finished product
Japanese-style pickled cucumbers made this way are too simple, right? Lazy and busy can do it, even if you don’t have time to “massage” the cucumbers in your bag, just put the cucumbers and algae in a sealed container, close the lid, and shake it up. Leave it overnight and the next day you will have delicious pickled cucumbers in your lunch box!
Wish you success with this Japanese-style pickled cucumber recipe!
at Blogtuan.info – Source: Afamily.vn – Read the original article here
