Japanese Lightly Pickled Cucumbers, Asazuke Cucumbers |
Last week, I made these Japanese lightly pickled cucumbers, which is called asazuke in Japanese. When I lived in Japan, I used to use Japanese pickles seasoning such as Ebara Asazuke Mix to make asazuke, but this time, I used kombucha powder instead of that. Kombu means kelp in Japanese, so kombucha is kelp tea. As you might know, Japanese cuisine often uses kombu to create umami, pleasant savory taste.
Kombucha |
Ingredients
1 lb of cucumbers (sliced)
1/4 teaspoons of salt
1 teaspoon of kombucha powder
1 dried chili pepper (sliced)
1. Mix all ingredients.
2. Keep them in refrigerator over 30 minutes.
3. Enjoy!
Japanese Lightly Pickled Cucumbers, Asazuke Cucumbers |
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