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- Japanese style pickle maker
- 10.7″ x 5.8″W x 7″H x 3.3L
- super durable
- easy to clean
The alkaline properties contained in pickled vegetables are known to help prevent certain diseases. Fiber in pickled vegetables help to increase metabolism and lower cholesterol levels. Remember: the healthiest pickles that will provide healthy enzymes are those made with salt, not vinegar! and with RAW vegetables, not cooked! After you try making pickles at home, you will never go back to store bought pickles. The possibilities are endless: cabbage, eggplants, cucumbers, radishes, carrots you name it! Enjoy them everyday as a small side dish or healthy snack. This super durable pickle maker has a very comfortable grip, and it is easy to clean. 10.7″ x 5.8″W x 7″H. 3.3L Recipes Pickled Cabbage Estimated time: 1day ~ 8 days Ingredients: 7 to 8 cabbage leaves 1.18 in (3cm) carrot 1 whole bell pepper 1 Cup of water 2 Teaspoons salt 1) Pour 1 cup of water and 2 teaspoons of salt into a pot and bring to a boil. 2) Cut the bell peppers and carrots into long slim pieces and put in strainer. Pour boiled water over the vegetables to make them softer and easier to pickle. 3) Cut the cabbage into small .4 in (3cm) pieces. 4) Add the cabbage, bell peppers, carrots and boiled water from Step 1 into the pickle maker. 5) Cover the pickle maker with the lid and fasten the handle. 6) After 24 hours the pickles may be consumed. Pickled eggplants and pickled Cucumbers. Estimated time: half a day Ingredients: 2 Cucumbers 2 Eggplants 5 Shiso leaves 5 Teaspoons of salt 1) Cut the eggplant into small 5mm (.2 inches) and soak in water to remove dirt. 2) Cut the cucumbers into small 5mm pieces. 3) Cut the shiso leaves into small pieces then place it onto a paper towel and squeeze tightly to remove moisture. 4) Place the eggplants, pickles (cucumbers), shiso leaves and salt into a bowl and massage with hands. Then soak in the pickle maker.