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  2. Nukazuke - Wikipedia

    en.wikipedia.org/wiki/Nukazuke

    Nukazuke. Nukazuke (糠漬け) is a type of traditional Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. [1]Almost any vegetable may be preserved using this technique, although some common varieties include celery, eggplants, daikon, cabbage, carrots, and cucumbers. [2]

  3. I Tried 7 Pickle Brands & The Best Was Crisp and Cold

    www.aol.com/tried-7-pickle-brands-best-130020842...

    The pickles are a pretty, pale green and are much more thinly sliced than the jarred pickles I sampled. They have the same ridges, and there's a bit more variety in the sizing, with some extra ...

  4. Tsukemono - Wikipedia

    en.wikipedia.org/wiki/Tsukemono

    Tsukemono (漬物, "pickled things") are Japanese preserved vegetables (usually pickled in salt, brine, [1] or a bed of rice bran). [2] They are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony .

  5. Zha cai - Wikipedia

    en.wikipedia.org/wiki/Zha_cai

    Zha cai ([ʈʂâ tsʰâɪ]; 榨菜), also romanized as Cha tsai, is a type of pickled mustard plant stem originating from Chongqing, China.The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi.

  6. Leftover Pickle Brine Is Liquid Gold — Here’s How to Use It ...

    www.aol.com/leftover-pickle-brine-liquid-gold...

    Yes, you can simply make quick pickles again by using the leftover brine as your pickling liquid instead of vinegar (do not use the brine for canned pickles, as this practice is unsafe and can ...

  7. Pan-Seared Calamari with Spicy Red Sauce Recipe - AOL

    homepage.aol.com/food/recipes/pan-seared...

    Heat the oil in a large skillet over medium-high heat. Add the bell pepper and garlic and cook for 3 minutes, until soft. Add the calamari and cook for 2 to 3 minutes, until golden brown, stirring frequently. Add the tomato sauce and red pepper flakes and bring to a simmer. Simmer for 3 to 5 minutes, until the calamari is tender.

  8. How to Pickle Safely - AOL

    www.aol.com/pickle-safely-000148974.html

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  9. Matsumaezuke - Wikipedia

    en.wikipedia.org/wiki/Matsumaezuke

    A soy sauce on the sweet-side, [8] or a marinade blending soy sauce with (sweet) mirin are said to be used. [9]Nowadays, there a Matsumae zuke sets or kits (precut squid and kelp) available [10] for easy preparation, but to create from scratch, below is a home-cooking recipe published in newspaper: [11]