Method of pickling shallots

Ingredients

500g of rakkyo

8 small bell peppers

10g of ginger

120ml of soy sauce

5g of sugar

5g of salt

10ml of balsamic vinegar

Methods/Steps

Preparation Fresh rakkyo.

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Cut off the roots, thick and old parts of the leaves, wash and drain.

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White root, split in the middle with a knife.

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Place in a large bowl, add refined salt, scrunch well with your hands and marinate for 15 minutes.

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The ingredients of millet pepper, ginger, wash and cut into julienne.

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Pour off the marinade, add soy sauce, sugar, balsamic vinegar, millet pepper and minced ginger.

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Toss well.

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Switch to a deep container, cover with plastic wrap and leave to marinate for more than 2 hours, delicious.

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Note

The amount of pepper can be increased or decreased according to the level of spiciness.

The amount of soy sauce should be as much as possible to soak all the rakkyo.