Ingredients with Measurements:
- 1 pound Nozawana (Japanese mustard spinach)
- 1 tablespoon salt
- 1 tablespoon sugar
- 1/4 cup rice vinegar
- 1/4 cup water
Special equipment needed:
- Large mixing bowl
- Glass jar with lid
Step-by-step instructions:
1. Wash the Nozawana and cut it into 2-inch pieces.
2. In a large mixing bowl, mix the Nozawana with salt and sugar.
3. Let the mixture sit for 30 minutes.
4. In a separate bowl, mix the rice vinegar and water.
5. Rinse the Nozawana mixture with cold water and drain.
6. Pack the Nozawana into a glass jar.
7. Pour the vinegar mixture over the Nozawana.
8. Cover the jar with a lid and refrigerate for at least 24 hours before serving.
Time:
Preparation time: 10 minutes
Waiting time: 30 minutes
Refrigeration time: 24 hours
Temperature:
Refrigerate at 40°F or below.
Serving size:
Makes about 2 cups of pickles.
Nutritional information:
Serving size: 1/4 cup
Calories: 10
Total fat: 0g
Sodium: 290mg
Total carbohydrates: 2g
Dietary fiber: 1g
Sugar: 1g
Protein: 1g
Substitutions for ingredients:
- Nozawana can be substituted with other leafy greens such as spinach or kale.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
Variations:
- Add sliced garlic or ginger for extra flavor.
- Use different types of vinegar for a different taste.
Tips and tricks:
- Make sure to rinse the Nozawana mixture thoroughly to remove excess salt.
- Use a glass jar with a tight-fitting lid to prevent air from getting in.
- The longer the pickles sit in the refrigerator, the more flavorful they become.
Storage instructions:
Store the pickles in the refrigerator for up to 2 weeks.
Reheating instructions:
No reheating necessary.
Presentation ideas:
Serve the pickles as a side dish or as a topping for rice bowls.
Garnishes:
Garnish with sesame seeds or chopped scallions.
Pairings:
Serve with grilled meats or fish.
Suggested side dishes:
Serve with steamed rice or miso soup.
Troubleshooting advice:
If the pickles are too salty, rinse them with more water before packing them into the jar.
Food safety advice:
Make sure to use clean utensils and a clean jar when making the pickles. Keep the pickles refrigerated at all times.
Food history:
Nozawana is a leafy green vegetable that is native to Japan. It has been used in Japanese cuisine for centuries.
Flavor profiles:
The pickles have a tangy and slightly sweet flavor.
Serving suggestions:
Serve the pickles as a side dish or as a topping for rice bowls.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese