Quick Kumquat & Celery Tsukemono Pickles
Recipe: #24350
July 09, 2016
Categories: Side Dishes, Celery, Japanese, 5-Minute Prep, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"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 is 1 serving
Ingredients
- 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 by Step Method
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
No special items needed.
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