Pickle’s hidden secret

We eat all sorts of pickles in Asia.
Pickles are very good for your body, and we eat it daily with our meals, and I recommend it!You can keep them in fridge for up to a week. 
The pickles are usually fermented, and it maintains the pH levels in your digestive system with good bacteria and natural antioxidants. 
I usually eat them with my meals, as a snack, or I even have some when I am hungry before bed.

I will introduce to you some of the pickles I make at home.

 Cucumber, aubergine with ginger                                                                     These pickles are a nice side dish to have alongside a meat dish. I prefer it with chicken or pork.Also nice with a cold beer!

1 cucumberhalf aubergine1 thumb of ginger
*Light soy sauce – 1 tablespoon   *Rice vinegar or Apple cider – 1 teaspoon  *sugar – 1 teaspoon      *1/2 kelp flakes
Cut the vegetables into small bitesize pieces. Add all the * ingredients in a sealable food bag and all the vegetables and massage them well.   Make sure the bag is sealed tight and make sure there is no air in the bag.Keep it in the fridge for at least 2 hours. Drain the liquid if you kept it over night. Eat within 7 days!

Cucumber pickles:
These pickles can be eaten with every meal. It’s quite common to have this in my fridge all the time.
3 cucumbers   *20cc rice vinegar    *40cc say sauce     *40cc mirin
Cut the cucumber into small bitesize pieces. Add all the * ingredients in a sealable food bag.Massage them well and keep it in the bag for at least 2 hours.

Yogurt pickles:
This is an unusual one; yogurt with pickles but it brings out some amazing authentic Asian flavours when added with miso paste.These pickles remind me of eating meals at my Grandma’s house. 
2 cucumbers   *200g plain yogurt     *80g miso paste     *1 teaspoon sea salt   *kelp 2-3cm
Cut the cucumbers into small bitesize pieces.Add Kelp and plain yogurt and leave it for 30 mins.
Add all of * ingredients in a sealable food bag as well as cucumber and keep in the fridge overnight.

Chilli Pickles:
Everybody loves a bit of chilli, these are the most perfect pickles to eat with curry, noodles and some fried rice.Also nice with bean sprouts.
3 cucumbers    *2 tablespoon salt     *5 tablespoon sugar    *1 green fresh chilli
Cut cucumbers into bitesize pieces.Add all of * ingredients in a food bag with the vegetables and massage well.Keep them in a sealable bag and make sure there’s no air.
Always keep it in the fridge and eat within 10 days.

Pickle's hidden secret Makiko Sano
Pickle's hidden secret Makiko Sano