Crunchy salad from the pickle press
Never used a pickle press before, and want to make an easy pickle press recipe? This is the first recipe you should try. The combination of different vegetables and Japanese flavourings will have you 'hooked' after just one try. A vegan recipe with authentic Japanese ingredients, ideal as a side dish with rice or noodles, or basically any evening meal.
Dinner & lunchSalad4 servings25 minutes preparation
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This is how you make it
- Soak the wakame seaweed for 10 minutes.
- Chop all the vegetables as finely as possible. Keep in mind that you will only ferment the vegetables and not cook them. So the finer you chop them, the tastier they will become. Put the finely chopped vegetables in a large bowl.
- Finely chop the seaweed and add to the vegetables.
- Grate the ginger. Add to the bowl along with the genmai su and ume su.
- Mix well and lightly knead the vegetables with your hands.
- Put into the pickle press and leave to ferment for 2 to 3 hours. You can store the fermented vegetables for up to 1 week.
