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

Before you jump to Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan" recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Can Help You Stay Fit And Healthy.

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Even though some of you love to have your snack foods, rather than reaching for the potato chips try grabbing some nuts. One of several health benefits of these nuts and seeds would be the Omega-3 and Omega-6 that can be obtained in them. Omega-3 as well as Omega-6 are known as essential fatty acids and they are essential simply because your body uses these fatty acids to keep your hormone levels where they should be. The first thing you may not recognize is that a variety of hormones that you need will only be able to be produced when you have these kinds of fatty acids.

For those who want to get started living a healthier life the tips above are able to help you do that. One thing that you need to actually avoid is all of the processed foods that you can easily purchase in the stores, and start cooking fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to homemade pickled cucumbers - just like "kyuuri no kyuuchan" recipe. You can cook homemade pickled cucumbers - just like "kyuuri no kyuuchan" using 6 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to cook Homemade Pickled Cucumbers - Just Like "Kyuuri no Kyuuchan":
  1. Get 1 kg Cucumbers
  2. Take 1 tsp Salt
  3. Prepare 20 to 30 grams Ginger (julienned)
  4. Provide 300 ml ●Soy sauce
  5. Provide 200 grams ●Sugar (light brown sugar)
  6. Provide 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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