Takana pickles from Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles (page 92) by Machiko Tateno

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Notes about this recipe

  • Eat Your Books

    Mustard greens dry in the sun for 2-3 days, then age 2 days to 2 weeks. Can substitute coarse sea salt for kosher salt.

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