Just cut and pickle the vegetables. Delicious pickles can be easily made by simply pickling raw vegetables.
Cucumber, radish, carrot, turnip, cabbage, celery, yam, zucchini, petit tomato, paprika.
Cut your favorite fresh vegetables, put them in a storage bag with a zipper, and soak them in 1/3 of the “Fuji Pickle Vinegar”.
Store it in the refrigerator and eat it a whole day later.
Anything you can eat raw. It is not necessary for salt fir or boiled water.
(Example: 300g of raw vegetables and 100ml of Fuji pickle vinegar)
It is recommended because a small amount of Fuji pickle vinegar can be pickled efficiently.
Spring garden veggies are given enhanced flavor with this vinegar.