I simply love this video! For a small sugar footprint in sugar and seasoned vinegar…I am eating WAY more veggies. I even got creative to up my greens intake- blanched non-curly Kale, chopped and added. I can eat kale now! A near miracle! I add red pepper flakes and carrot curls made with a peeler. The crunch keeps me out of bad carbs. Thank you so much. The ziploc method is brilliant!
@@taijiskitchen you know…it was a whole new way to approach veggies. I trued blender kale etc… but never stuck with it. I bought a new Napa Cabbage head yesterday and did 1/2 for a new batch. Your recipe has become a “go-to” in my daily life. I appreciate that you do videos & shared it. I have learned so much from youtube & my fellow humans. I simply look at veggies in the store from the lens of: can I make Japanese Pickle! 😬👍💕
@@taijiskitchen Here the same. I'm 65 and until 3 months ago i can't eat kale because of very painful cramps for hours. Then i've learned to fermentate and i can eat it now without pains🥳. Now it's possible to eat it fermentated and so delicious, as pickle. Love this so much❣️ Pickled just now first time in my life and can't wait until tomorrow, because everything smells soooo good. I'm always jumping to the kitchen and have a look on the ziplocks... Is it the right way putting it ON the fridge NOT IN? You can't imagine how happy i am finding you. God guided me this evening the direct way to you! Thank you🙏. Thank you so so much for sharing ❤❤❤!
@@taijiskitchen Here the same. I'm 65 and until 3 months ago i can't eat kale because of very painful cramps for hours. Then i've learned to fermentate and i can eat it now without pains🥳. Now it's possible to eat it fermentated and so delicious, as pickle. Love this so much❣️ Pickled just now first time in my life and can't wait until tomorrow, because everything smells soooo good. I'm always jumping to the kitchen and have a look on the ziplocks... Is it the right way putting it ON the fridge NOT IN? You can't imagine how happy i am finding you. God guided me this evening the direct way to you! Thank you🙏. Thank you so so much for sharing ❤❤❤!
This was so fun to watch and learn from. Thank you. I travelled to Japan ( I am from Sri Lanka) a couple of years ago and had pickled small onions in a small cafe. They had a massive jar on the table. Haven't been able to stop thinking about it since. It was so crunchy, fresh and yummy. Was looking for a recipe when I came across this video. Maybe I'll use these methods to see if it will work..🙏🏼
I think your video is fantastic! - your explanations and editing respects the viewer and gives them exactly the information they need. Your use of the ziplock bag is brilliant! - I make Japanese pickles all the time and never considered how brilliant this idea would be. Terrific education by a seasoned sensei. Domo Arigato.
This was so simple but delicious looking (I love me some Japanese pickles)! I also enjoyed that you ate them all on camera as it is always a satisfying part at the end of a cooking show :)
glad you like them! try them yourself, they are super easy yet delicious! hahaha, eating part is for me an essential ie the most important part!! what good is it, when it is not eaten!!
I made your shoyu zuke with daikon,carrot,mini peppers,Japanese cucumber and scallions.I played around with the sauce and added a little ginger,sesame oil,and sesame seed.It turned out fantastic,thanks.Great video.
@@thegirlwhospeaks236 Yep,it's amazing.I just stir fry broccoli or asparagus in it,throw in equal amounts of soy and rice vinegar,Sriracha,and sesame seed.It's suddenly almost like Little Korea.I swear I could put the stuff in my coffee.
OMG these are so good and refreshing. No, it's not weird, all we need is just a bowl of good rice to go with. Thank you for a delicious recipe of pickles, I sure will try it next week.
I have made Indian pickles before and also eaten Sauerkraut and Kimchi so to add Japanese pickles is a wonderful extension. Thank you very much for the new ideas !!
I'm so happy I subscribed now but have been looking for you for so long. I saw your video recipes once some time ago and I've been thinking about what I could make. I bought some daikon the other day and here we are!! 🙏🏿
I love this channel! I found you from your edamame video and have been watching a bunch of your videos since then. I particularly like the visual aids & recipes displayed at the end. I truly do not know a lot about Japanese cuisine but am loving getting to know more-thank you!
I just found your channel and I have been devouring your videos all morning! Thank you so much - I'm a huge fan of pickling and fermented foods and will certainly do these ones! Especially the radish and cucumber ones, love both!! Thanks a lot and stay safe and well!
Thank you so much, it is a very helpful video. I will be definitely trying this! And I loved that you put in links to other creators with similar content. Very thoughtful
@@taijiskitchen 😁 The kitchen, especially the tiles, toaster, calendar. The light. The accent wich is typical for people who spoke German before they learned american english, slightly different setting of sentences here and there and most of all the Jod Salz in the typical yellow packaging. All of those things together shout German. Not in a bad way. I liked it. And I am making pickles today. 😁 Happy Tuesday!
@@taijiskitchen Cool! What an opportunity! I still heard the german. :) No shame in it. Our accents are just proof that we speak more than one language and that is a gift.
@@taijiskitchen may I ask what took u to Germany? And how long will u b there? I am from S Korea, but grew up in Germany from age 7-19, and in the US since n now in my 50s :) love ur personality n video n ur cooking!!! Just came across ur channel n been binge watching with my mouth watering, lol. Greetings from Ohio.
Yesterday I was interested in chopsticks so YT recommended me your Japanese table manners video. Your kitchen gave me directly this German kitchen vibes... maybe from a WG or so? So I'am a few videos in, and what should I say... I really enjoy your content. Keep up the great work!
I would like to thank you as you are making very accessible recipes. You mentioned to keep the radish leaves to make salad. I am curious about that as I always compost the leaves.
hahaha, thank YOU for your comment!! that's what keeps me going!! as for the radish leaves, you can cut them up and put it in salad as you would rucola, or put if you don't like the bitterness, you can put it in stir fry or put it in the other pickles of cabbage.
I should let you know. I am compelled to let you know that I am caucasian, my husband is Japanese. We are in our 70's. I have been cooking Japanese and Chinese since my 20's. You can imagine his glee. He is a Sansei. He says I cook more Asian than his Nisei Mother. I crazy wild about the Zip Lock Bag Hack
At a Chinese restaurant, I had an daikon radish that’s was a bright yellow. I’m don’t know how they created that, but it has been a goal of mine to find that recipe for so long. Thank you for this. It is so appreciated.
Great and thank you again cause I like Pickles and I am surely to do this easy and quickly doing Japanese Pickles, especially Radish and Cucumber.. It will be good meal for me, When I saw your eating sound crispy so looks tasty, alright Best wishes from STOCKHOLM - SWEDEN
Konnichi wa Taiji-san. When I watched this video I got tickled listening to your enthusiasm eating the pickles. So I made them!! So easy! And I found myself making the same ethusiatic sounds eating them too!! 😂 Thank you for sharing.
Another great video! Thank you for sharing the ginkgo shape and what part of the radish to cook or pickle. Hope your channel keeps growing. Japanese home cooking, easy, approachable, and doable!
Basic Japanese method for pickling is SALT and anything eles is what you can fancied up. Any vegetable can be salt pickled as cut up pieces or the whole ( as in cucumber, Asian egg plant). and hand squish in the bag or in the bowl for a few min. is all you need. It's a matter of timing of how long you need to keep it pickled before they are ready but soft veges don't need much time at all. If you're watching salt intake just rinse it under running water for few min. then squeeze water. Yes any veges can be home pickled this way.
A quick question, do you refrigerate the pickles overnight. Also, the sweet and sour pickle, can I replace the vinegar, salt and sugar with sushi rice wine vinegar. Great videos, ありがとうございます。
Hi Taiji! Thanks for the great videos. Have you done one showing different uses for Shio koji? I want to give it a try but don't know where to start. thth
Where do you keep the vegetables for the 24 hours? Is it okay to put them in the fridge? Also I love your videos! They are great inspiration and make me want to cook more Japanese dishes! Thank you very much for sharing!
Thank you so much for visiting and the comment/question! the veggies you can store in the fridge or if it is not too hot, also somewhere indoor. in the fridge, where it is stored cold, then the process of marinating will be slower than where it is warmer, but at the same time can go bad faster.
Thanx! its actually not Yukata, its Kimono for male. the word "Kimono" in English is used only to represent the clothing for women, but it actually means only "things to wear" and include those for male. Yukata is much thinner, worn only in the summer and worn without the inner layer (mostly white), which is called Juban.
Delicious , very easy to make . I love them. If I do not use sugar because I am pre-diabetic can I still get the same fermentation result or no? I cannot eat rice either . ( no carbs ) Thank you so much I shall do them today. Have a great day. Best Regards from Milan
Have you encountered pickled magnolia buds? It's one I recently came across but I don't know if this is also done in Japan. They have an interesting gingery taste and dye the vinegar pink like ginger does (or at least the purple ones I tried did).
wow, pickled magnolia?! no I have never eaten nor heard of in Japan. I would assume it is some other culture. but sounds good!! (or maybe its just that I have never encountered yet)
I simply love this video! For a small sugar footprint in sugar and seasoned vinegar…I am eating WAY more veggies. I even got creative to up my greens intake- blanched non-curly Kale, chopped and added. I can eat kale now! A near miracle! I add red pepper flakes and carrot curls made with a peeler. The crunch keeps me out of bad carbs. Thank you so much. The ziploc method is brilliant!
Glad to hear that you like my recipe so much and made your life happier!!
@@taijiskitchen you know…it was a whole new way to approach veggies. I trued blender kale etc… but never stuck with it. I bought a new Napa Cabbage head yesterday and did 1/2 for a new batch. Your recipe has become a “go-to” in my daily life. I appreciate that you do videos & shared it. I have learned so much from youtube & my fellow humans. I simply look at veggies in the store from the lens of: can I make Japanese Pickle! 😬👍💕
@@taijiskitchen
Here the same. I'm 65 and until 3 months ago i can't eat kale because of very painful cramps for hours. Then i've learned to fermentate and i can eat it now without pains🥳. Now it's possible to eat it fermentated and so delicious, as pickle. Love this so much❣️ Pickled just now first time in my life and can't wait until tomorrow, because everything smells soooo good. I'm always jumping to the kitchen and have a look on the ziplocks... Is it the right way putting it ON the fridge NOT IN?
You can't imagine how happy i am finding you. God guided me this evening the direct way to you! Thank you🙏.
Thank you so so much for sharing ❤❤❤!
@@taijiskitchen
Here the same. I'm 65 and until 3 months ago i can't eat kale because of very painful cramps for hours. Then i've learned to fermentate and i can eat it now without pains🥳. Now it's possible to eat it fermentated and so delicious, as pickle. Love this so much❣️ Pickled just now first time in my life and can't wait until tomorrow, because everything smells soooo good. I'm always jumping to the kitchen and have a look on the ziplocks... Is it the right way putting it ON the fridge NOT IN?
You can't imagine how happy i am finding you. God guided me this evening the direct way to you! Thank you🙏.
Thank you so so much for sharing ❤❤❤!
You are a genius, man. I can't describe how helpful it has been.
Thank you for the fast answer!! Good luck making more delicious videos!!
The three kinds of tsukumune eaten with rice alone seems healthy and a good alternate to veggie sauté.
This was so fun to watch and learn from. Thank you. I travelled to Japan ( I am from Sri Lanka) a couple of years ago and had pickled small onions in a small cafe. They had a massive jar on the table. Haven't been able to stop thinking about it since. It was so crunchy, fresh and yummy. Was looking for a recipe when I came across this video. Maybe I'll use these methods to see if it will work..🙏🏼
yey! glad you like my videos!!
I really enjoy the little insights into Japanese culture in your videos! Keep it up! :)
hahaha, that's exactly, how I try to make my videos and what differs from other cooking videos!!
Thank you so much for your support!!
I think your video is fantastic! - your explanations and editing respects the viewer and gives them exactly the information they need. Your use of the ziplock bag is brilliant! - I make Japanese pickles all the time and never considered how brilliant this idea would be. Terrific education by a seasoned sensei. Domo Arigato.
This was so simple but delicious looking (I love me some Japanese pickles)! I also enjoyed that you ate them all on camera as it is always a satisfying part at the end of a cooking show :)
glad you like them! try them yourself, they are super easy yet delicious!
hahaha, eating part is for me an essential ie the most important part!! what good is it, when it is not eaten!!
@@taijiskitchen love your cooking but this pickles can I mix all in one plsstic?
@@auroraborromeo7285 I have,it works fine.
I like these 3 types of pickles you prepared. Thank you for sharing.
I love tsukemono, and I have some in my fridge all the time. (I make my own) Now I learned how to make small amounts at a time. Thank you!
I made your shoyu zuke with daikon,carrot,mini peppers,Japanese cucumber and scallions.I played around with the sauce and added a little ginger,sesame oil,and sesame seed.It turned out fantastic,thanks.Great video.
Good old sesame oil makes everything taste great, zucchini and under rated turnip Jerusalem artichokes, parsnips on and on you go!
@@thegirlwhospeaks236 Yep,it's amazing.I just stir fry broccoli or asparagus in it,throw in equal amounts of soy and rice vinegar,Sriracha,and sesame seed.It's suddenly almost like Little Korea.I swear I could put the stuff in my coffee.
I love fresh sauerkraut so I know I will love the cabbage and cucumber pickle. And I will make all three to try, thank you.
Love your Japan info, and enjoy watching you cook. Am vegan, so appreciate your comments on how to make the dish work for us.
I never met a pickle I didn't like! Thank you so much for doing this video. I can't wait to try the recipes.
I lived in Japan for seven years and I love the people and the food. Thank you for these recipes. I love you videos.
Awesome! Just had some pickled radishes in a salad. Great side dishes.
OMG these are so good and refreshing. No, it's not weird, all we need is just a bowl of good rice to go with. Thank you for a delicious recipe of pickles, I sure will try it next week.
Thank you for sharing. I love Japanese foods . It’s healthy and delicious. From now on I will try to cook 🧑🍳 Japanese foods.
I love this recipe because it’s very easy 👏❤️👍
I have made Indian pickles before and also eaten Sauerkraut and Kimchi so to add Japanese pickles is a wonderful extension. Thank you very much for the new ideas !!
cool!
Kimchi recipe is coming up!! hopefully tomorrow!
I'm so happy I subscribed now but have been looking for you for so long. I saw your video recipes once some time ago and I've been thinking about what I could make. I bought some daikon the other day and here we are!! 🙏🏿
This came at a good time, as I have a lot of daikon and radish just sitting in the fridge
I like how you demonstrate it very simple and yummy
The crunchy sounds when you were eating it makes me want to try it really bad!! It made me hungry lol
hahaha, thats exactly the goal of my video!!
then you just have to make it yourself!!
I love all your cooking videos! So simple and easy to make
I love this channel! I found you from your edamame video and have been watching a bunch of your videos since then. I particularly like the visual aids & recipes displayed at the end. I truly do not know a lot about Japanese cuisine but am loving getting to know more-thank you!
I like the part that he ties up his sleeves. seems so easy!
it is easy, its called Tasuki-gake.
What a original pickle with japanese curry rice ? Thanks chef❤
I just found your channel and I have been devouring your videos all morning! Thank you so much - I'm a huge fan of pickling and fermented foods and will certainly do these ones! Especially the radish and cucumber ones, love both!! Thanks a lot and stay safe and well!
thanx so much for such nice comment!!
you stay safe as well, wherever you live!
I miss all that pickles....japanese food and cooking...thank you for sharing so easy to make... I'll try it.
すてきな一日を
hope it turns out delicious!!
ありがと〜〜！
Thank you so much, it is a very helpful video. I will be definitely trying this! And I loved that you put in links to other creators with similar content. Very thoughtful
I love watching your videos.first time to learn Japanese veggies pickles and different kinds of foods. Keep it up.
My daughter got me to grow Japanese vegetables. They are super easy and quick to grow.
Japanese pickles, english narration, but all in all still so german! 😁 Got to love it!
really? still German? how so??
@@taijiskitchen 😁 The kitchen, especially the tiles, toaster, calendar. The light. The accent wich is typical for people who spoke German before they learned american english, slightly different setting of sentences here and there and most of all the Jod Salz in the typical yellow packaging. All of those things together shout German. Not in a bad way. I liked it. And I am making pickles today. 😁 Happy Tuesday!
@@lolademilo7474 I actually learned American English first though, lol
I lived in America for 8 years.
@@taijiskitchen Cool! What an opportunity! I still heard the german. :) No shame in it. Our accents are just proof that we speak more than one language and that is a gift.
@@taijiskitchen may I ask what took u to Germany? And how long will u b there? I am from S Korea, but grew up in Germany from age 7-19, and in the US since n now in my 50s :) love ur personality n video n ur cooking!!! Just came across ur channel n been binge watching with my mouth watering, lol. Greetings from Ohio.
I always do the cucumbers pickles, and now I can do more with your recipes. Thank you!
My mouth started watering when you were cutting the daikon.
Yesterday I was interested in chopsticks so YT recommended me your Japanese table manners video. Your kitchen gave me directly this German kitchen vibes... maybe from a WG or so? So I'am a few videos in, and what should I say... I really enjoy your content. Keep up the great work!
Its in germany he often uses german products for cooking as well
Thanks for the recipes. 2 years in Japan, i just know it's very simple 😻
you are welcome!!
glad you like the video!!
I like your recipes very much! I'll try them all. And also I fond of Japanese style music in your videos. Doumo arigatou, Chief! 😊
What a refreshing video! Love the use of zip lock baggies, genious!
Thank you for showing how to make pickles
Thank you so much for posting this!!!! I took lots of notes!!!! I love the radishes so much, thus far!!!!❤❤❤
Jede Rezept sieht gut aus und einfach auch ….. vielen Dank 🙏🏼
I learn something new all the time.
I would like to thank you as you are making very accessible recipes.
You mentioned to keep the radish leaves to make salad. I am curious about that as I always compost the leaves.
hahaha, thank YOU for your comment!! that's what keeps me going!!
as for the radish leaves, you can cut them up and put it in salad as you would rucola, or put if you don't like the bitterness, you can put it in stir fry or put it in the other pickles of cabbage.
I even made a creamy soup out of the leaves and put some radish into it. That is very delicious.
I should let you know. I am compelled to let you know that I am caucasian, my husband is Japanese. We are in our 70's. I have been cooking Japanese and Chinese since my 20's. You can imagine his glee. He is a Sansei. He says I cook more Asian than his Nisei Mother. I crazy wild about the Zip Lock Bag Hack
I loved these recipes. I tried to make all them . I made all of them
Just found this channel, literally after a day I have been wondering, what to do with my veggies in the fridge. Now I know 😁👍
What is dashi?
@@kristinehenning-haboran1025 it is a soup base used in Japan, Korea. :)
Thank you Eszter
Awesome. Thank you for sharing your recipes. 👍👍😋😋😋
So crunchy yummy.
Just discovered your channel. Engaging video. Pleasant voice. Appreciate the soft background music. Love the speed dicing.
At a Chinese restaurant, I had an daikon radish that’s was a bright yellow. I’m don’t know how they created that, but it has been a goal of mine to find that recipe for so long.
Thank you for this. It is so appreciated.
A bright yellow reddish is called Takuan I believed ! Just look up yellow pickled reddish and you can get some recipes for it :)!
It's hard to get it to be that bright yellow colour at home, but I find that adding just a bit of turmeric does the trick!
@@katsumiis4699 you beat me to it ! Yes turmeric.
Great and thank you again cause I like Pickles and I am surely to do this easy and quickly doing Japanese Pickles, especially Radish and Cucumber.. It will be good meal for me, When I saw your eating sound crispy so looks tasty, alright Best wishes from STOCKHOLM - SWEDEN
I’ve been looking for a recipe similar to the red pickled radish in Wagamamas I really loved them. I hope this recipe tastes the same😍
You're Witty Chef. Thank you for sharing your 3 versions of Japanese Pickles 😋🗾
Good food, healthy food, good LUCK.!!
Konnichi wa Taiji-san. When I watched this video I got tickled listening to your enthusiasm eating the pickles. So I made them!! So easy! And I found myself making the same ethusiatic sounds eating them too!! 😂 Thank you for sharing.
I just read your additional info and saw turnip pickle recipe!!
love pickles! never know how easy to make . thank Taiji san. now i must make for my gkids 😜😜😜
We don't eat much fresh prickles in our country but I will make and eat more from now on.greetings from thailand.
To get the air out, immerse the bag in a pot of water big enough to accommodate the bag, and then seal.
its really helpful method, thanks for sharing
Another great video! Thank you for sharing the ginkgo shape and what part of the radish to cook or pickle. Hope your channel keeps growing. Japanese home cooking, easy, approachable, and doable!
glad you like my content!! thank YOU!!
Great vid and very useful discussion -- very clear and easy to follow, thanks!
Thank you for this recipe! I'll try it 😆
Basic Japanese method for pickling is SALT and anything eles is what you can fancied up.
Any vegetable can be salt pickled as cut up pieces or the whole ( as in cucumber, Asian
egg plant). and hand squish in the bag or in the bowl for a few min. is all you need.
It's a matter of timing of how long you need to keep it pickled before they are ready but
soft veges don't need much time at all.
If you're watching salt intake just rinse it under running water for few min. then squeeze
water. Yes any veges can be home pickled this way.
About how long will these salted pickles keep in the refrigerator, please?
Oh my, that looks so delicious! And that crunch! If only I could get white radish in my country. :(
Coole Videos
Sehr motivierend und anregend
Hab mega Lust was auszuprobieren
Hi und danke für deine Kommentar!
schön zu hören, dass dir meine Videos gefallen! Lass mich wissen, wenn die Rezepte dir schmecken!
I had to change the sugar for stevia sugar (diabetic) and I tell you it’s delicious. Thanks for share
I raise my own Stevia and the fresh leaf,shredded, also adds to the visual appeal. And eliminates need for refinement.
I’ll try today. good!
I love your video! Thanks
Ahh I can’t wait to try! I have some beautiful dark purple broccoli in my fridge right now I’m excited to try this with! 💜🥦
with broccoli or califower, you should cook it very lightly, to my opinion. the bitterness/tanginess goes away, when cooked.
Loved, loved, loved it!
Watching u cooking is just like a soothing cooking game /anime scene 🥰🥰🥰🥰👍👍👍
Thanks for sharing, gonna make soon, just be awesome if you show what kind of foods; fish, pork…. go along with that.
I just eat the pickles with rice. Aloha from Honolulu, Hawaii byways of Waikiki
I like this very much.
A quick question, do you refrigerate the pickles overnight. Also, the sweet and sour pickle, can I replace the vinegar, salt and sugar with sushi rice wine vinegar. Great videos, ありがとうございます。
great, i love japanese food!!! Thank you for sharing:)
look great! i miss pickle stalls in Kyoto 😭
Pickles dishes recipe super
I love all the vegies, I am eating healthiest. Thanks so much, love
super simple and helpful! thanks!!! can’t wait to make some :-)
Hi Taiji!
Thanks for the great videos. Have you done one showing different uses for Shio koji? I want to give it a try but don't know where to start.
thth
Thank you for sharing
Fantastic presentation. Thanks for making this.
you are so welcome!
and thank You for your comment!
Thanks for sharing
Domo .. watashiwa suki your menu . from.. Thailand...Thanks a lot.👍🏼
I just found your channel and I’m loving it. Do you do nukazuke? I want to start a nukadoko and I’m looking for quality tutorials on the subject.
Awesome recipe idea 💡 👌
very simple, love it.
Yummy! Exactly what I love to eat!
Just love these simple pickles...but didn't understand what you added with the cabbage and cucumber for Asa-zuke????
Interesting recipe.from Philippines
Where do you keep the vegetables for the 24 hours? Is it okay to put them in the fridge?
Also I love your videos! They are great inspiration and make me want to cook more Japanese dishes! Thank you very much for sharing!
Thank you so much for visiting and the comment/question!
the veggies you can store in the fridge or if it is not too hot, also somewhere indoor. in the fridge, where it is stored cold, then the process of marinating will be slower than where it is warmer, but at the same time can go bad faster.
@@taijiskitchen thank you very much for the answer! I'm looking forward to your next video! :D
@@allyone7426 you are welcome, and thanx!!
working on it!
Currently pickling some radish, carrots and radishes.
Let’s see how they turn out.
Good vegan recipes. And nice Yukata.
Thanx! its actually not Yukata, its Kimono for male.
the word "Kimono" in English is used only to represent the clothing for women, but it actually means only "things to wear" and include those for male.
Yukata is much thinner, worn only in the summer and worn without the inner layer (mostly white), which is called Juban.
Delicious , very easy to make . I love them. If I do not use sugar because I am pre-diabetic can I still get the same fermentation result or no? I cannot eat rice either . ( no carbs ) Thank you so much I shall do them today. Have a great day. Best Regards from Milan
Have you encountered pickled magnolia buds? It's one I recently came across but I don't know if this is also done in Japan. They have an interesting gingery taste and dye the vinegar pink like ginger does (or at least the purple ones I tried did).
wow, pickled magnolia?! no I have never eaten nor heard of in Japan. I would assume it is some other culture. but sounds good!!
(or maybe its just that I have never encountered yet)
Wow. Who knew magnolia were comestible ???? Thanks. I have to find out more now !
Intrigued by the gingery taste you described.
Looks delicious!
(I'd would. mix vegetables in something else because of microplastics from bags)
I mix and let it sit in glass containers, works just fine. 😊
I Love therm all Three types of TSUKEMONO
Love it