You can eat lightly pickled vegetables immediately by chopping raw vegetables, soaking them, and rubbing them. By setting the amount of kombu dashi to about 200% of the “light kelp”, you can make light pickles with a strong kelp dashi effect.
Lightly salty with just the right amount of spiciness from chili peppers. A seasoning for light pickles with a natural flavor that brings out the deliciousness of vegetables.