Side Dish

Oshinko - Homemade Japanese Pickles is for Side Dish.

Oshinko - Homemade Japanese Pickles takes 5 minutes to prepare.

Oshinko - Homemade Japanese Pickles takes several minutes to cook.

Oshinko - Homemade Japanese Pickles makes 8 servings.

The ingredients for Oshinko - Homemade Japanese Pickles are:

1 head Napa Cabbage, shredded
1 cup (or full bag) carrot shreds
6 stalks of celery, chopped
4 scallions, chopped
1/2 cup kosher salt

Here is how you make Oshinko - Homemade Japanese Pickles:

No cooking. This takes patience and time.Shred all ingredients (except carrots shreds, because they are already "shredded") and place in a plastic bowl (no metal). Liberally distribute salt and mix all ingredients with the salt. Cover everything. Place a plate over the mixture and add weight to it (like a 2 liter soda bottle, 5 lbs of flour in a container, whatever) The salt will draw out the residual water in the vegetables, leaving them preserved and crunchy. This is a two day process. Twice a day (morning and evening), drain excess water in bowl, then reapply the plate and weight. Mix contents with a spoon each time.At the end of the two day period (you can even make it 3 days), place vegetables in a colander and rinse thoroughly under water. Place back in plastic bowl with plate and weight for another hour or two. Drain excess water. Pickles are now ready to serve. Place leftovers in an air tight container and refrigerate.I personally add a teaspoon of rice vinegar to each 1 cup serving of oshinko served. It adds a little extra flavor. These pickles are often served as a side accompaniment to white rice and a meat dish. Serving Size: Makes 8 divided servings (1 cup)Number of Servings: 8Recipe submitted by SparkPeople user MEOWSERS333.

The nutritional information for Oshinko - Homemade Japanese Pickles is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 45.0

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 2,313.7 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 2.9 g
• Protein: 2.3 g