Lightly Pickled Vegetables

1. 1

   Using scissors, cut the konbu into 1-2 mm strips.

2. 2

   Remove the seeds from the red chili pepper and slice into small rounds.

3. 3

   Rinse the vegetables and chop into large chunks.

4. 4

   Add the konbu strips and the red chili peppers.

5. 5

   For the salt, add about 2% of the weight of the vegetables.

6. 6

   Also add citrus juice (like sudachi) if you'd like!

7. 7

   Put everything into a plastic bag.

8. 8

   Put a weight on top, like a bowl of water, and let sit for 30 minutes.

9. 9

   Massage the vegetables over the bag midway.

10. 10

    Once 30 minutes have past, squeeze out any excess water to finish~.

11. 11

    Use them up as soon as possible since they don't have a lot of salt!

12. 12

    These pickles are also great for drinking appetizers!

* Per serving · 4 servings · Values may vary.