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A typical Japanese meal always has at least one kind of pickled vegetable. This is a very easy way to make your own. This way can be applied many other vegetables, and I also often do with cucumbers or cabbage.
Ingredients
2 medium stalks of celery
1 teaspoon of Hondashi powder
2 pinches of salt *you can add more
thin sliced ginger *optional
Instruction
1. Cut celery in the size and shape you like. I normally cut in 3-4cm sticks, and cut half vertically.
2. In a bowl, mix celery, hondashi powder and salt. If you add ginger, add it here too.
3. Rest it for 15-30 mins in a fridge.