These quickly pickled vegetables are used salted Kombu kelp, called Shio Kombu, which is thinly sliced salty Kombu kelp. Just put vegetables in a plastic bag, rub it, and leave it in a fridge! This recipe is so easy!!
- Cucumber: 1
- Carrot: 1/2
- White radish: 1/3
- Ginger: 1.5 cloves
- Salt: 1.5 tsp
- Salted Kombu kelp (Shio Kombu): 40 g
- Cut a cucumber into thin round slices. Cut a carrot and a white radish into thin quarter slices. Cut ginger into very thin strips.
- Put all vegetables, salted Kombu kelp, and salt in a plastic bag and rub it.
- Let it rest in a fridge for at least 30 minutes.