Komatsuna, a delicious and versatile Asian green, offers a surprising depth of flavor when pickled. This quick and easy recipe transforms tender komatsuna leaves into a vibrant, tangy side dish perfect for adding a burst of freshness to any meal. Forget complicated pickling techniques; this method utilizes a simple ziploc bag for effortless preparation, minimizing mess and maximizing flavor. The resulting pickles boast a delightful balance of sweet, sour, and spicy notes, making them an addictive addition to rice bowls, noodle dishes, or enjoyed simply as a refreshing snack.
This remarkably simple recipe requires minimal ingredients and even less time, allowing you to enjoy homemade komatsuna pickles in a matter of minutes. The vibrant green leaves retain their beautiful color and satisfying crunch, offering a delightful textural contrast to the flavorful brine. Ready to discover the magic of quick-pickled komatsuna? Let's dive into the step-by-step process below.
Tools Needed
- Ziploc bag
- Knife
- Cutting board
- Kitchen paper
Ingredients
- Komatsuna: 1 bag (approx. 200g)
- Kelp (Kombu)
- Chili pepper
- Salt
- Sugar (cane sugar or white sugar)
- Soy sauce
- Vinegar
- Soup stock base (e.g., bonito stock)
Step-by-Step Instructions
Step 1. Prepare the Komatsuna
- Cut off the stems of the komatsuna, about 1cm from the base. Wash thoroughly to remove dirt.
- Wash the komatsuna leaves and stems separately. Make sure to remove all dirt from the base of the stems.
- After washing, wipe the komatsuna dry. Separate the leaves and stems.
- Cut the komatsuna leaves and stems into similar lengths.
Step 2. Salt and Wilt the Stems
- Place the stems in a ziploc bag, add salt, and mix well. Let it sit for 10 minutes.
- Wipe off any moisture that has come out of the stems after 10 minutes.
Step 3. Combine and Pickle
- Lightly wipe the kelp with damp kitchen paper to remove dirt. Cut into 2cm squares.
- Halve the chili pepper, remove seeds (optional), and slice into rings.
- Add the komatsuna leaves, kelp, and chili pepper to the ziploc bag with the stems. Add vinegar, sugar, soy sauce, and soup stock base. Mix thoroughly.
- Knead the mixture about 10 times until the komatsuna is slightly reduced in size. Remove air from the bag and refrigerate for at least one hour.
Step 4. Chill and Serve
- After an hour, cut the pickled komatsuna into bite-sized pieces and serve.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- If you don't like spicy food, you can omit the chili pepper or use less.
- Make sure to wash the base of the komatsuna stems thoroughly to remove dirt.
- Don't wipe the kelp too much, as it will remove flavor.
Nutrition
- N/A
FAQs
1. Can I use other greens instead of komatsuna?
Yes! Similar greens like spinach, mustard greens, or bok choy would work well. Adjust pickling time based on the leaf thickness.
2. How long will these pickles last?
Stored in the refrigerator, these pickles will last for about a week. The flavors will intensify over time.
3. Can I adjust the spice level?
Absolutely! Reduce or increase the amount of chili flakes to your preference. You can also substitute with other types of chili for different flavor profiles.
Enjoy your freshly made quick pickled komatsuna! This simple recipe is a fantastic way to add a vibrant and flavorful element to your meals. So grab your komatsuna and get pickling – you won't be disappointed!