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8 cups water
1 cup vinegar, white or rice
4 tablespoons salt
4 teaspoons sugar
8 dried chilies
1 large bunch greens
In large pot bring water, vinegar, salt, suagr, and chilies to boil. Add greens and stir. Bring back to boil. Transfer to bowl to cool.
This recipe is from Madhur Jaffrey’s World of the East Vegetarian Cooking, a great cookbook to expand your vegetable repertoire.
Covered in a sweet-salty glaze, the cooked seaweed takes on a lovely gelatinous texture. Try it over rice.
1 piece kombu
3 tablespoons rice vinegar
5 tablespoons soy sauce
3 tablespoons sugar
1 tablespoon mirin
1 tablespoon roasted sesame seeds
Use kombu that has been preciously been used to make broth. Cut into 1/2 inch squares (a sharp pizza cutter does this well). If you wish to start with a fresh piece of kombu drop in boiling water for a minute, cut into 1/2 inch squares and proceed.
Combine the cut kombu, 4 cups water, and 1 tablespoon of the vinegar in a small pot and bring to a boil. Cover, lower heat, and simmer 2 hours or until kombu is quite tender.
Add the other 2 tablespoons vinegar, the soy sauce, sugar, and mirin. Boil, uncovered, until liquid is reduced to 2 tablespoons. Turn off heat. MIx in the roasted sesame seeds. Put into a small jar and let the relish cool. When it is cool, it can be covered and refrigerated. It should last at least a month.