July 09, 2016
Condiments, Side Dishes, Fruit,
Vegetables, Celery, Japanese, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Refrigerator, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Make it from scratch more
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"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!"
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.
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.
Place both baggies in the refrigerator for an hour. Enjoy!
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