Fujisu - Pickle-su Pickling Vinegar 360ml



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The vinegar is perfect for pickling projects.



By adding raw vegetables to the pickle-su you can easily make pickles. Cucumber, daikon, carrot, turnip, cabbage, celery, mountain potato, zucchini, cherry tomato, capsicum...

Cut your desired vegetables and place into a ziplock bag, cover a 1/3 of the vegetables with pickle-su. Place in the fridge and after a day, it is ready to eat. 

For example: 300g raw vegetables, 100ml of pickle-su. Any vegetable that has been soaking too long could be cut up into small pieces, mixed with mayonnaise to make tartare sauce. After pickling the vegetables, the liquid can be used for salad dressing or as soup stock. The soaking vegetables will have added more flavour, so you can enjoy this a second time. If making a salad dressing add, salt, soy sauce, pepper and oil.

About Fujisu -

Fujisu have been making vinegar for the past 122 years. It is now in its 5th generation of crafting hand-made vinegar. Their philosophy is based on bio dynamic and organic farming. They believe in working with the environment to produce the best ingredients in order to create a vinegar that is delicious and good for your health. For 122 years they have been creating this vinegar following slow food principles. Ingredients used are either made on their own farms or by local organic farmers. Either way, they are involved in every step from the beginning to the end. Iio jozo is one of the last vinegar makers to be hand crafting vinegar this way.

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