Quick Kumquat & Celery Tsukemono Pickles

1
Servings
5m
Prep Time
0m
Cook Time
5m
Ready In


"These pickles are eaten as a salad in Japan. I know when you hear "pickles" you think "time consuming". But not these! In ONE HOUR you'll have yummy pickles, with a big umami punch!"

Original recipe yields 1 serving
OK
  • FOR THE KUMQUAT PICKLES
  • FOR THE CELERY PICKLES

Nutritional

  • Serving Size: 1 (124.4 g)
  • Calories 63.7
  • Total Fat - 0.8 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 40 mg
  • Total Carbohydrate - 13.8 g
  • Dietary Fiber - 5.8 g
  • Sugars - 8.2 g
  • Protein - 1.8 g
  • Calcium - 65.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 36.1 mg
  • Thiamin - 0 mg

Step 1

Cut the kumquats in half lengthwise, remove the little seeds, and thinly slice. Put the sliced kumquats and 1 teaspoon shio-koji into a ziplock bag or similar airtight bag, give them a good knead, then seal the bag, removing as much air as you can.

Step 2

Remove the stringy bits of the celery, cut into 1 1/2 inch lengths, then slice thinly lengthwise (small matchstick). Put the sliced celery, the 1 teaspoon shio-koji, and vinegar into a ziplock bag or similar airtight bag, knead well, then seal the bag removing as much air as you can.

Step 3

Place both baggies in the refrigerator for an hour. Enjoy!

Tips & Variations


No special items needed.

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