Photo: Tyrrell Fitness And Nutrition
Tsukemono – Japanese Pickles
3 ingredients
10 min
8
openrecipes
There are countless recipes for pickles, but this salted method is probably the simplest. Cabbage, carrot and salt are the only ingredients. I’ve used a Japanese pickle press that compresses the vegetables and keeps them submerged in the liquid that gets released. You can also use a large container to hold the cabbage and place a small plate on top, weighed down with a can of beans.
Estimated Nutrition (whole recipe, rough)
80
Calories
4g
Protein
1g
Fat
17g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ heads Cabbage (1/2 Head Should Be About 1 Pound)
- 1 whole Carrot
- 2 teaspoons Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes