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Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]

Before you jump to Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats] recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

Most of us have been conditioned to believe that comfort foods are not good and are to be avoided. At times, if your comfort food is made of candy or other junk foods, this is true. Otherwise, comfort foods can be super nutritious and good for you. There are a number of foods that actually can raise your moods when you consume them. If you feel a little bit down and you need an emotional pick me up, try several of these.

Make a trail mixfrom different seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all fantastic for helping to raise your mood. This is because these foods are rich in magnesium, which helps to increase serotonin levels. Serotonin is referred to as the “feel good” chemical and it tells your brain how you should be feeling day in and day out. The more serotonin in your brain, the better you’ll feel. Not just that, nuts, specifically, are a fantastic protein food source.

Now you can see that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to easy balsamic vinegar pickled cucumbers [for japanese expats] recipe. To make easy balsamic vinegar pickled cucumbers [for japanese expats] you need 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]:
  1. Use 1 large cucumber
  2. Take 1 thumb's worth Ginger
  3. Use 1 Salt
  4. Get 25 ml ◆ Balsamic vinegar
  5. Use 25 ml ◆ Soy sauce
  6. Provide For a sweet vinegar flavor
  7. Use 1 tbsp Sugar
  8. Provide For a spicy version
  9. Take 1 Red chili pepper (sliced, without seeds)
Steps to make Easy Balsamic Vinegar Pickled Cucumbers [for Japanese expats]:
  1. Outside Japan, cucumbers are fat and large, so I cut them lengthwise (and remove the seeds), and slice into 5-7 mm rounds, salt them, and let them sit for a while. Mince or julienne the ginger.
  2. Mix together the ingredients marked with ◆ and bring to a boil in a pan. Add ginger. Since I made a sweet vinegar marinade (with sugar) for 1.5 cucumbers, I increased the marinade to 75 ml.
  3. Once the sauce of the ◆ ingredients comes to a boil, squeeze the excess water from the cucumbers, and add to the marinade. Simmer for 4 minutes over medium heat. (Be careful not to overboil, as the texture of the cucumbers will degrade).
  4. After 4 minutes, let the cucumbers marinate for 1-2 days in a container or a plastic bag, then they're ready to serve. They're so crunchy and delicious.
  5. I used cheap balsamic vinegar from the supermarket. This time, I used red balsamic, so next time I may try white. One bottle was a steal at only 85 cents.
  6. Here it is with the white balsamic vinegar (without sugar and red chili peppers). It's lighter than red balsamic, so I added wakame seaweed and tomatoes for a salad. It tasted great with mayonnaise.

Japanese-Style Pickled Cucumber (Sunomono). this link is to an external site that may or may not meet accessibility guidelines. A quick Japanese-style rice vinegar cucumber, perfect for serving with rice or stuffed into Pork Belly Buns. Combine vinegar, water, sugar, and salt in a medium saucepan and bring to a boil over high heat. A wide variety of japanese balsamic vinegar options are available to you, such as liquid. You can also choose from brewed, blended, and raw japanese.

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