Mizuna Azazuke Pickle - Fast and Simple Recipe
Vložit
- čas přidán 10. 11. 2018
- Mizuna is a fantastic vegetable to use fresh, but it can also be made into a traditional Japanese salted pickle which makes an excellent condiment or salty accent side dish.
The ingredients in this recipe are simple:
2 bunches fresh Mizuna
1/4 Kombu kelp, cut into matchsticks and rehydrated
1-2 teaspoons of sea salt
Other ingredients can be added, chile, sesame, etc to taste.
The mizuna is chopped into 1-2 inch pieces, and the other ingredients are added and mixed to combine and allow the salt to begin releasing liquid from the greens. When thoroughly wilted and well mixed, pack into an appropriate size container and press with something that will have sufficient weight to put some pressure on the vegetables as the flavors blend. The azazuke is ready in 3 or so hours and is good for several days. - Jak na to + styl
I add mizuna when making kimchi, but always have so much leftover. This vid was so helpful, simple, and delicious! Thank you!
I got mizuna as a free seed in my baker creek order. I had already ordered another mustard, but since this one companion plants well with beans I decided to give it a try. Looking forward to making pickled mizuna!
Thank you! have several vegetables from the Kitazawa catalog, and I was reading the recipe section just last night. I will be making this, as soon as I get some greens to grow.
Great video! I had read about this style of “pickle” but had never tried it or seen it demonstrated. Seems like a nice way to use Mizuna. 👍🏻
The salt brings out different flavors vs raw mizuna or fully cooked mizuna, its closer to the raw flavor for sure, but it intensifies the peppery side while still tasting fresh.
Thank you
If you wait 7 days, you will get a bit more sour taste. You can do it for all brassica greens, say daikon leaves. It is good for noodles.
That looks good Tim! Think it would work with Tatsoi?
Yes, perfectly well. I like Ohisashi a bit better with tatsoi, but this type of pickle is doable with just about any tender green. I'd maybe slice the tatsoi vs chop into lengths? Not sure. Definitely would work.
Do you rinse salt off or as is? I have mizuna- mibuna and giant red mustard those will all work right? Thanks great video!
You eat it salted. Any of those will work great. Red mustard will probably dye everything pink/purple but it will actually probably be pretty that way.
withs vitamins are in it?
That looked interesting, I have never seen that before. Both the Kombu Kelp and Mizuna seeds are available here so I'll see about giving it a go.
You don't even really need to use mizuna, pretty much most leafy greens work well with this. I like mizuna or one of the other asian brassica greens because this technique kind of gives them a "cooked" texture but pretty much still maintains their fresh flavor. Possibly it even enhances the peppery side of the brassica flavor, which mizuna, tatsoi, and the like are fairly mild in normally.
How much Kombu? It says 1/4. Is it 1/4 cup????
I’m Japanese. It’s not Azazuke. Asazuke is correct. (Asai means lightly)
Türkçe yazılım olsun
This is sauerkraut with mizuna.
I guess in the sense that they are both salted vegetables, but sauerkraut is fermented and this is a fresh salt pickle that you use withing hours of making it. So there are some big differences in the end product.
@@oxbowfarm5803 If you chop up a leafy vegetable add a little salt and force out the air, The lactobacillus bacteria present on the vegetable will start a ferment. Its going to happen unless you pasteurise it.
@@MegaDavyk not disputing that, but the way azasuke is used there is not enough time for any meaningful amount of fermentation to occur. When you make sauerkraut, there isn't going to be any "sourness" or real fermentation happening a few hours in either, it will still just be salty sliced cabbage. Thats basically the "done" stage for azazuke.