"Rakkyo" (Japanese scallion) Pickle

Now is the season to prepare this special scallion pickle for whole year.

This traditional Japanese scallion pickle attract as a healthy food since it has benefits for reducing weights.

It contain "Fructon" that helps prevent absorption of fat.

And here are more health benefits of "Rakkyo" pickle.

• improve intestinal environment .

• help make your blood flow smoothly

• fatigue recovery

• good for skin ...etc

Recipe

• 1 kg "Rakiyo" scallion

• 2 cup water

• 5 TBSP salt

1. Clean Rakiyo. Take out root and skin.Keep it on the strainer and dry few hours.

2. Boil the water and put salt .

3. Put the Rakiyo scallion in the clean glass jar and pour the boiled salt water.

4. Leave it in room temperature around 10days for fermentation.

• 1 cup salty "rakkyo" pickle juice of the scallion pickle

• 1 cup Kombucha vinger

• 1 cup honey (or unrefined suger)

• 3 red dried chilli

1. Soak the salty pickled scallion in the big bowl with enough water 8 hours to reduce saltiness.(Don't slow the pickled juice)

2. Put it back to the jar and pour the mixture of brew, vinegar, honey and chill.

3. You can eat it after 4 or 5days.