Try this Japanese Pickled Vegetables (Kohaku-Namasu) recipe, or contribute your own.
Suggest a better description1. Add vegetables to a bowl and add salt. Toss to combine, and let stand for 15 minutes, or until softened.
2. Remove the vegetables and squeeze moisture out. Add the remaining ingredients and mix well.
3. Add vegetables, juice, and chili to a container, refrigerate for at least 2 hours.
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Serving Size: 1 Serving (30g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 6 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 22.6mg | 1 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6
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