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Sweet pickled vegetables Japanese style
Sweet pickled vegetables Japanese style

Before you jump to Sweet pickled vegetables Japanese style recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

A lot of us think that comfort foods are bad for us and that we should keep away from them. However, if your comfort food is candy or junk food this might be true. Other times, though, comfort foods can be totally nourishing and it’s good for you to eat them. There are some foods that basically can improve your moods when you eat them. If you seem to be a little bit down and you’re needing an emotional pick me up, try a number of these.

Make several trail mix of nuts or seeds. Your mood can be raised by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is because seeds and nuts have lots of magnesium which boosts your brain’s serotonin levels. Serotonin is the “feel good” natural substance that directs your brain how you feel at all times. The more you have of it, the more pleasant you will feel. Nuts, on top of raising your mood, can be a super source of protein.

So you see, you don’t need to consume all that junk food when you want to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to sweet pickled vegetables japanese style recipe. To cook sweet pickled vegetables japanese style you only need 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to prepare Sweet pickled vegetables Japanese style:
  1. Get 5 Cucumber
  2. Take 100 g Carrots
  3. You need 200 g Bell pepper
  4. Get 300 g Daikon radish
  5. Take 30 g Ginger
  6. Prepare 2 Chili pepper
  7. You need (seasoned)
  8. Prepare 500 cc Water
  9. Provide 50 g Salt
  10. You need (Pickling sauce)
  11. Get 1 L Water
  12. Take 500 g Sugar
  13. You need 200 cc Vinegar
Steps to make Sweet pickled vegetables Japanese style:
  1. Cut vegetables with bite size pieces. Peel and shred ginger, take seeds out and slice round chili pepper
  2. Place all the vegetables except ginger and chili pepper in a bowl with seasoned liquid to take out extra liquid from vegetables, 2 hours later drain them in a strainer, wash them lightly under running water to take out an extra salt and drain again
  3. Boil 1L of water and 500g sugar (2:1 ratio) in a pot, let it cool and add vinegar, this is a sauce for pickles
  4. Mix well drained vegetables, ginger and chili pepper and pour pickling sauce, leave it in a fridge. It can be eaten from next day to 5 days
  5. If tomatoes are used, prick them so they can be picked well. I made capellini with left over pickles and it was delicious.
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