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The Aluminum Chef
Chinese pickle
Cucumber, carrot, spring onions and kohlrabi potted in rice vinegar with ginger, red pepper, garlic and star anise
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Ingredients
Directions
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Halve the cucumber in the length and remove the seed lists. Cut all vegetables into narrow strips, all of about the same length.
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Before the pickle, bring all ingredients (the rice vinegar, sugar, water, ginger, garlic, star anise and red pepper), except the vegetables, to the boil.
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Remove from heat and allow to cool. Put the vegetables in a large pot or several small pots. Pour the liquid over the vegetables and cover.
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You can already eat it now, but if you leave it longer, it will only get better.
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Nutrition
45Calories
Sodium0% DV10mg
Fat14% DV9g
Protein2% DV1g
Carbs3% DV9g
Fiber8% DV2g
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