Lightly Pickled Vegetables

Directions

1. 1
   Using scissors, cut the konbu into 1-2 mm strips.
2. 2
   Remove the seeds from the red chili pepper and slice into small rounds.
3. 3
   Rinse the vegetables and chop into large chunks.
4. 4
   Add the konbu strips and the red chili peppers.
5. 5
   For the salt, add about 2% of the weight of the vegetables.
6. 6
   Also add citrus juice (like sudachi) if you'd like!
7. 7
   Put everything into a plastic bag.
8. 8
   Put a weight on top, like a bowl of water, and let sit for 30 minutes.
9. 9
   Massage the vegetables over the bag midway.
10. 10
    Once 30 minutes have past, squeeze out any excess water to finish~.
11. 11
    Use them up as soon as possible since they don't have a lot of salt!
12. 12
    These pickles are also great for drinking appetizers!