Ingredients
½ cup (125ml) rice vinegar
2 teaspoons (10ml) salt
1 tablespoon (15ml) sake
1 tablespoon (15ml) mirin
¼ cup (60ml) water
2 large leaves Chinese cabbage
1 thin cucumber, preferably unwaxed (about 6 ounces or 170 g)
1 large carrot, pared
1 large stalk celery
1 small yellow onion
1 inch (2.5cm) cube pared, fresh ginger root
Details
Serves: 4
Method
1. Combine rice vinegar, salt, sake, mirin and water in small bowl. Stir to dissolve salt. Reserve pickling mixture.
2. Cut cabbage into 1-inch (2.5cm) squares. Cut cucumber lengthwise in half; cut halves lengthwise into ½ inch (1.3cm) wide strips. Cut strips crosswise into 1½ inch (4cm) lengths.
3. Cut carrot lengthwise in half; cut halves crosswise into 1½ inch (4cm) lengths. Cut pieces lengthwise into 1/16-inch (2mm) thick slices.
4. Cut celery lengthwise into 1½ inch (4cm) lengths; cut pieces lengthwise into ¼ inch (6mm) wide strips.
5. Cut onion lengthwise in half; cut halves lengthwise into ⅛ inch (3mm) thick slices. Cut ginger into 1/16-inch (2mm) thick slices; stack slices and cut into 1/16 inch (2mm) wide strips.
6. Combine cabbage, cucumber, celery, carrot, onion and ginger in large noncorrosive bowl, such as glass or ceramic. Pour pickling mixture over vegetables. Place flat glass or ceramic plate, slightly smaller than diameter of bowl, on top of vegetables.
7. Place 2 pound (900g) weight (such as noncorrosive saucepan partially filled with water) on top of plate. Reserve at room temperature 8 to 10 hours. Drain and serve.
Note:- Pickled vegetables may be prepared up to 3 or 4 days in advance of serving. After marinating at room temperature, remove weight, cover and refrigerate.