How to Make Japanese Lightly Pickled Cucumbers with Kombucha Powder

Tuesday, January 5, 2016

How to Make Japanese Lightly Pickled Cucumbers with Kombucha Powder

Japanese Lightly Pickled Cucumbers, Asazuke Cucumbers

Last week, I made these Japanese lightly pickled cucumbers, which is called asazuke in Japanese. When I lived in Japan, I used to use Japanese pickles seasoning such as Ebara Asazuke Mix to make asazuke, but this time, I used kombucha powder instead of that. Kombu means kelp in Japanese, so kombucha is kelp tea. As you might know, Japanese cuisine often uses kombu to create umami, pleasant savory taste.

Kombucha

The asazuke cucumbers I made last week had umami and tasted great. :) It was very easy to make asazuke pickles with kombutea powder. I'm going to share how to make them with you.

Ingredients

1 lb of cucumbers (sliced)
1/4 teaspoons of salt
1 teaspoon of kombucha powder
1 dried chili pepper (sliced)

1. Mix all ingredients.

2. Keep them in refrigerator over 30 minutes.

3. Enjoy!