If you get fresh Japanese pepper, you should definitely make salted pickles. Salted pickles of Japanese pepper are an excellent preserved food, and although simple, they are a great way to enhance the flavor of a dish. They are great as a condiment for cold tofu or somen noodles, and can also be chopped up and mixed into cream cheese for a snack, or mixed into rice or pasta. They can be stored in the refrigerator for about a year.
<Ingredients>
Sansho berries 100g
12g salt
<How to make>
1. Remove the twigs from the sansho berries and wash them with water.
2. Boil water, add the Japanese peppercorns and simmer over low heat for 5 minutes.
3. Once it's firm enough to be mashed with your hands, drain it in a colander and place it in a bowl of water to soak for about an hour.
4. Once the bitterness is gone, drain it in a colander and wipe it with kitchen paper to thoroughly drain the water.
5. Place the sansho berries and salt in a storage jar and store at room temperature for around 2 days.
6. After 2 days, place in the refrigerator.
7. Once the salt has dissolved and mixed in, the pickling is complete.
