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Pickled vegetables
Serves 4 as an accompaniment Starters and mains
Ingredients
- 2 cabbage leaves
- 10cm length of cucumber
- 1 stick celery
- 1 medium carrot
- ½ onion
- 2.5cm fresh ginger
- 2½tsp salt
- 100ml rice vinegar
- 1tbsp sake
- 1tbsp mirin
- 50ml water
Method
Cut the vegetables into bite-size pieces. Slice ginger into fine strips. Put vegetables into a large bowl. Mix together the rest of the ingredients and pour over vegetables. Weigh down with a plate, leave overnight to pickle, then drain and serve.
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