This bell pepper tsukemono is something between pickles and salad. Rice vinegar and sugar adds just enough sourness and sweetness to the red and yellow bell peppers. Ginger root and sesame seeds are great accent in flavor. Eat as is or pour a little bit of soy sauce over if you like. Bell pepper tsukemono can be a great appetizer or a little side dish next to a bowl of steamed rice.
Video
Ingredients
- 2 bell peppers (1 red, 1 yellow, or any colors)
- 1 piece ginger root
- 2 tbsp rice vinegar
- 1 tsp salt
- 1/2 tsp sugar
- 1 tsp sesame seeds
Instructions
- Cut bell peppers vertically into 1/2 inch strips. Peel ginger root and cut into thin match sticks.
- Put the bell peppers and ginger in a freezer bag. Add the rest of the ingredients and rub together for a minute. Refrigerate for at least 1 hour before serving.
