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Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan"
Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan"

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Grains can be great for driving away a bad mood. Quinoa, barley, teff, millet, etc are all good for helping you feel better. These grains fill you up better and that can help improve your moods as well. It’s not difficult to feel a little bit off when you feel famished! The reason these grains are so great for your mood is that they are not hard for your body to digest and process. You digest these foods quicker than other foods which can help increase your blood sugar levels, which, in turn, helps make you feel better, mood wise.

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We hope you got benefit from reading it, now let’s go back to homemade pickled cucumbers - just like "kyuuri no kyuuchan" recipe. To make homemade pickled cucumbers - just like "kyuuri no kyuuchan" you need 6 ingredients and 11 steps. Here is how you do it.

The ingredients needed to prepare Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan":
  1. Get 1 kg Cucumbers
  2. Use 1 tsp Salt
  3. Take 20 to 30 grams Ginger (julienned)
  4. Provide 300 ml ●Soy sauce
  5. Take 200 grams ●Sugar (light brown sugar)
  6. Prepare 50 ml ●Vinegar
Steps to make Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan":
  1. Slice the cucumber about 7 to 8 mm thick. Sprinkle with salt and leave for about 30 minutes.
  2. Put the ● ingredients in a pan and bring to a boil. Drain the cucumber from Step 1 (after they have rested for 30 minutes), and add them with the juilenned ginger to the pan. Turn off the heat.
  3. Leave the pan to cool down to room temperature. When it has cooled, take the cucumber and ginger out.
  4. Bring the liquid to a boil again. Put the cucumber and ginger back in the pan, turn off the heat and leave to cool again.
  5. When it has cooled down completely, transfer to a jar with a lid and store in the refrigerator.
  6. You can eat it as soon as it's cooled down in Step 5, but it tastes a lot better the next day!
  7. Don't throw the pickling liquid a way! Keep it and make another batch of pickles with it.
  8. I chopped some of the pickles up finely and added it to mayonnaise to make tartare sauce. It was delicious.
  9. I used the left over pickling liquid after making a 3nd batch of pickles with it for "Easy and Healthy Oil-free Grilled Horse Mackerel with Nanban Sauce" -. So thrifty and eco-friendly.
  10. I made a "Shibazuke" variation by adding yukari (salted dried red shiso leaf powder). Wow, it really became shibazuke!
  11. I added a whole cucumber version of this pickle -.

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