Using scissors, cut the konbu into 1-2 mm strips. Remove the seeds from the red chili pepper and slice into small rounds.
Rinse the vegetables and chop into large chunks. Add the konbu strips and the red chili peppers. For the salt, add about 2% of the weight of the vegetables. Also add citrus juice (like sudachi) if you'd like!
Put everything into a plastic bag. Put a weight on top, like a bowl of water, and let sit for 30 minutes. Massage the vegetables over the bag midway.
Once 30 minutes have past, squeeze out any excess water to finish~. Use them up as soon as possible since they don't have a lot of salt!
These pickles are also great for drinking appetizers!
Story Behind this Recipe
I made these pickles to serve with seasoned rice.
This is an instant pickled dish that's easy and done in no time.