It’s been a while since I posted last recipe. Well, it’s been a year. I was dealing with some personal issues and frankly I wasn’t motivated to blog. Now I feel motivated again to start blogging!
The first recipe in a year is an easy but tasty recipe using just 3 ingredients. It’s easy but takes some time to cure veggies with kombu (or konbu) – kelp. A vegetable with somewhat thick stem works well with this recipe. I used Chinese broccoli today but my other favorite vegetable to use is broccolini.
All you need are vegetables to cure, kombu (konbu/kelp) and soy source.
Let’s begin!
- Cut kombu (konbu/kelp) at the length of your container and put it in the container
2. Blanch Chinese broccoli and immediately put it in cold water to stop cooking
3. Squeeze excess water out by hand. You may want to pat it down with paper towel as well. Season it with soy sauce.
4. Put Chinese broccoli on top of kombu
5. Put another layer of kombu on top of Chinse broccoli
7. Put a plastic wrap over kombu
8. Put some weights on top of the plastic wrap. I used bags of small rocks.
9. Put a lid on and store it in the refrigerator for at least two days
After two days, you can cut them into the size of your preference and serve.
Cured vegetables last for about a week in the fridge. You can re-use kombu again. I usually use it twice to cure vegetables then cook it to eat it.
I hope you try to make this at home!
- 1 bunch Chinese broccoli
- 2-3 large sheet of kombu (konbu/kelp)
- 2-3 tablespoons soy source
- Put kombu (konbu/kelp) in a container. Cut it into the length of the container.
- Blanch Chinese broccoli and immediately put it in cold water to stop cooking
- Squeeze excess water out and season it with soy source
- Put Chinese broccoli on top of kombu
- Put another layer of kombu
- Cover it with plastic wrap and put some weights
- Put a lid on and store it in the refrigerator for at least two days
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