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1
Prepare the rinsing water from rice.
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2
To rinse the rice, first fill a container with rice, add water, then immediately drain.
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3
Next, fill it with water again, then set aside a little over 2 cups of the drained water Make sure the water has a thick-looking, opaque whiteness.
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4
Put the rinsing water from the rice in a sauce pan, add the finely julienned ginger, salt, and sugar, then heat over high.
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5
Turn off the heat once it comes to a boil.
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6
Prepare the vegetables.
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7
For example, cut the daikon radish into matchsticks, the carrots into thin matchsticks.
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8
For the Chinese cabbage, separate the stalk from the leaves, and chop the stalk into 5 cm long, 1 cm wide pieces, and the leaves into 5 cm wide pieces.
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9
Put the vegetables into the sauce pan from Step 3 while it's still hot Once it cools down, stir, then lightly cover in plastic wrap.
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10
Let it stand for about 1/2 day at room temperature.
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11
After about 1/2 day, it will produce lactic acid, and will become slightly acidic Give it a taste test If it's the right amount of salt, then it's done.
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12
If the vegetables are still hard, or if there's hardly any acidity, and only saltiness, let it sit a little longer.
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13
After it's done pickling, store it in the refrigerator.
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14
It will last for about 2 days.
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15
Serve it in plenty of the liquid.
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16
Drink it up together with the vegetables.
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17
Your body will enjoy the nutrients from the rinsing water, too.
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18
In the winter, use vegetables such as daikon radish, Chinese cabbage, carrots, and turnips.
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19
Add some apples to make it even tastier.
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20
In the spring, try cabbage and Japanese parsley, and in the summer, I recommend cucumbers and watermelon.
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21
Add Japanese pears in the fall.
