Monbento Original #23 (Double Tier)

Mixed berries, quick-pickled cucumber slices and shredded cabbage, sushi rice with sesame seeds, some orange juice carrots, and more of the Tasty recipe for Chinese takeout-style tofu and broccoli from yesterday.

I quick-pickled the veggies using the method described in Just Bento, which is just to cut them, salt them, and leave them to drain in a colander while you do everything else. I really like cucumbers and cabbage prepared this way. They're still crunchy, but not so watery--and finally I can eat a bit more salt, which is good for me because I tend to have low blood pressure. (No cause yet determined, but the prescription--eat salt--is not an unpleasant one.)


  1. Yay for being able to eat more salt! I hope your tongue settles down for a good long while.
    I haven't ever pickled vegetables like this, normally it has involved vinegar and a jar. But I shall try it this way, it sounds so easy!

    1. It's hard to balance the needs of an aggravated tongue--no salt!--with the needs of low blood pressure--salt! But I'm doing pretty well now and shouldn't complain so much.

      It's easy, but also not acidic (which was important to me at the time). I especially like cabbage prepped like that.

  2. I'll have to try the quick-pickling method sometime; it sounds like a great idea!


Post a Comment

Popular Posts