Pickled vegetables without sugar
Serves 1
Directions
- 1Cut the daikon radish, carrot, and Japanese cucumber into pieces.
- 2Cut the daikon radish, carrot, and Japanese cucumber into pieces.
- 3Cut the daikon radish, carrot, and Japanese cucumber into pieces.
- 4Peel and wash the vegetables.
- 5Peel and wash the vegetables.
- 6Peel and wash the vegetables.
- 7Cut the vegetables into pieces to your liking.
- 8Cut the vegetables into pieces to your liking.
- 9Cut the vegetables into pieces to your liking.
- 10Mix the vegetables with salt and leave for 15 minutes.
- 11Mix the vegetables with salt and leave for 15 minutes.
- 12Mix the vegetables with salt and leave for 15 minutes.
- 13Rinse the vegetables with clean water once.
- 14Rinse the vegetables with clean water once.
- 15Rinse the vegetables with clean water once.
- 16Place the vegetables in a jar.
- 17Place the vegetables in a jar.
- 18Place the vegetables in a jar.
- 19Add monk fruit sweetener, rice vinegar and salt.
- 20Add monk fruit sweetener, rice vinegar and salt.
- 21Add monk fruit sweetener, rice vinegar and salt.
- 22Add soda until the jar is almost full and close the lid.
- 23Add soda until the jar is almost full and close the lid.
- 24Add soda until the jar is almost full and close the lid.
- 25Refrigerate for 3 hours.
- 26Refrigerate for 3 hours.
- 27Refrigerate for 3 hours.
Ingredients
- daikon radish
- daikon radish
- daikon radish
- carrot
- carrot
- carrot
- Japanese cucumber
- Japanese cucumber
- Japanese cucumber
- 3 tablespoons monk fruit sweetener
- 3 tablespoons monk fruit sweetener
- 3 tablespoons monk fruit sweetener
- 100 ml rice vinegar
- 100 ml rice vinegar
- 100 ml rice vinegar
- 1 tablespoon salt
- 1 tablespoon salt
- 1 tablespoon salt
- soda
- soda
- soda
Tips
- The salt will help remove the water from the vegetables, making them softer and allowing the pickling liquid to penetrate.
- Salt helps reduce the green smell of vegetables.
- This recipe can be refrigerated for 3 hours before eating.