Japanese Pickles
Japanese Pickles
A
1 cup pinto beans
25g konbu, thinly sliced
100g carrot
25g ginger
1tsp salt
Thinly slice konbu, carrot and ginger.
Place in a sealable container along with
the drained pinto beans.
A
1 cup pinto beans
25g konbu, thinly sliced
100g carrot
25g ginger
1tsp salt
Thinly slice konbu, carrot and ginger.
Place in a sealable container along with
the drained pinto beans.
B: Mix
150g sugar
1 cup soy sauce
1/4 cup sake
1/4 cup brown rice vinegar
Pour over A and seal container. Refridg-
erate for a week or so before eating.
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