「キャベツのみょうが梅漬け」

# Food Good acidity is perfect for summer! 5 small side dishes of umeboshi and cabbage


When it gets hot and humid, the appetite gradually diminishes. In such a case, it is recommended that you use lightly sour umeboshi to make a refreshing dish. This time we will pick up 5 side dishes using umeboshi and cabbage. All menus are mini size, so you can use it as a lunch box ingredient.

Cabbage leaves

[Materials for 2 people]
150g cabbage, 1 gyoza, 1 pickled plum, a little salt and sugar, 1 tablespoon water
[How to make]
1. Cut myoga in half vertically and slice it horizontally. Umeboshi takes seeds and cuts roughly.
2. Cut the cabbage into 2cm squares and put them in a plastic bag. Add a little salt and 1 tablespoon water and let it sit for about 1 minute from the top of the bag to soften it. Drain the water while squeezing the drainage from the bag, and then add the dried plums, myoga and a little sugar. Remove the air, close the mouth, and soak for about 5 minutes.
(21Kcal, salt 1.3g)
Just put the cabbage in a plastic bag and mix it with the ginger and pickled plums. You can soak it in just 5 minutes, so you can prepare it when you want to eat it. It’s chewy and has a refreshing taste, so why not make it for chopstick rest?

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