Ingredients
3 leaves Cabbage
2 medium sized Umeboshi
1 pepper Red chili pepper
1 dash Ginger
1 tbsp Lemon juice (or kabosu citrus or yuzu citrus)
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Red kidney beans — chili con carne, Indian rajma, red beans and rice
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Salty-sour brine from umeboshi production — dressings, rice, pickles
Salt-pickled plums — onigiri filling, rice, dressings, medicinal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Red kidney beans — chili con carne, Indian rajma, red beans and rice
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Salty-sour brine from umeboshi production — dressings, rice, pickles
Salt-pickled plums — onigiri filling, rice, dressings, medicinal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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cut the cabbage into 2 x 5 cm easy-to-eat pieces. tear the umeboshi with your hands. thinly slice the red pepper. julienne the ginger. put everything in a plastic bag, other than the sesame seeds, and massage it. let it set in the fridge for 20 minutes. when you've placed it on a plate, add the sesame seeds to your liking and drizzle some lemon juice (not listed) on top and it will become even more aromatic.