[From: Kate Pugh Subject: Sake pickles Date: 11 Feb 1999 01:20:27 GMT] From doop's flatemate's Japanese cookery book. Really really nice. They have kept very well for 24 hours, with no discernable difference from fresh (20 minutes after putting them in sake, which is when the book recommends you eat them). The veg can be varied, but you want about the amount of sake that will cover the veg when they're pressed down (and preferably also after you've put them in the jar). Other veg you could use are red or white cabbage, or other things I can't remember. * 1 medium carrot, peeled and cut into sticks * 1 small turnip, peeled, halved and cut into ~2mm half-moons * 1/3 courgette, cut into small chunks * a bit of fennel, or 1/3 stick celery, cut into small chunks. * salt * 100ml sake Dry the prepared veg with paper towels. Put into a bowl and sprinkle with salt. Mix well so all the veg are coated lightly with salt. Leave 10 minutes; water will come out. Drain well, squeezing the veg with your fingers to remove as much liquid as possible. Put into a clean bowl, sprinkle with sake, and press down with a plate and heavy weight. You want the veg below the level of the sake. Leave 20 minutes. Eat now (drained), or store in a jar, in the sake, in the fridge. You can use the sake to stirfry mushrooms or something. The pickles are nice with rice and miso soup as breakfast or supper.