Home made sunomono

[osodecanela]

I posted a few weeks back about the Spirooli slicing device I got. Well, if you run a knife blade thru the vegetable so there is a thin cut that goes not quite to the center of the vegetable before you put it thru the single blade, you get uber thin slices, rather than an insanely long ribbon.

Last night I put a batch of sunomono up to marinate and the results are lunch today.

Apple Sunomono
2 seedless English cucumbers
1 large fuji apple
1 large sweet yellow onion
sea salt
Rice wine vinegar
brown sugar to taste

I ran a slice thru each item before putting it thru the spirooli. The apple was washed and cored, but not peeled, as were the cukes. I sliced and then tossed the slices to mix, and then got them into 2 qt. plastic food container. I used 1/4 tsp salt and 1 tbsp brown sugar, sprinkled over the top, and then poured over about 1/3 of a bottle of plain rice wine vinegar (the seasoned that I could find all had high fructose corn syrup in them, which I prefer not to use).

This will keep for at least a couple of weeks, not that it's likely to last that long in my house. We polished off the batch I made on Friday at dinner last night. I have not tried the ordinary cuke yet, but that I'll likley try by next weekend.

Comments

[susandennis]

This looks amazing! Thank you for the recipe and how to.

[osodecanela.livejournal.com]

The Spirooli makes it fast and easy to literally crank this out. This is the video that ogam forwarded to me.

I've been using the spaghetti blade for zucchini to make ersatz veggie pasta, but the plain slicing blade is what I use to due thin slices. The spirooli is dishwasher safe. Mine has been thru the dishwasher half a dozen times so far. I got it off of Amazon for about $25.

And we are now eating more veggies, which was the whole purpose to getting it.

[ogam.livejournal.com]

I am so very glad to see and read this, Huibote! Thank you for sharing it, and I'm looking forward to trying it later this week.