Ponzu Pickled Vegetables
A delicious and refreshing way to prepare pickled vegetables. Featuring Kuze Fuku & Sons Tangy Umami Soy Sauce.
Crisp vegetables of your choice (carrots, cucumbers, green peppers, etc.)
1 cup Kuze Fuku & Sons Tangy Umami Soy Sauce
1 cup Rice Vinegar
2 cups Water
1/4 cup Sugar
1/2 tsp Red Pepper Flakes (if desired)
In a saucepan, combine Rice Vinegar, Tangy Umami Soy Sauce, Water, Sugar, and Red Pepper Flakes (if desired) and bring to a boil. Stir until the sugar is dissolved. Remove from heat and cool.
Cut vegetables into long, thin sticks. Be sure to keep the length short enough to fit in a jar for pickling. Place cut vegetables in a covered jar.
Pour the cooled Tangy Umami Soy Sauce mixture into the jar, making sure all of the vegetables are completely covered. Put the lid on the jar and refrigerate for up to two weeks.
When desired, drain the vegetables in a strainer and serve.