Hiziki Pickles

These are spicy and seriously addicting. It is a good way to add extra minerals in a side dish.

The longer they sit, the stronger and better the taste. They are okay after aging for two weeks, and start to get really good after a month.

Combine the cooked hiziki and chopped vegetables in a large jar. Cover with a mix of the following.

You can vary the strength and taste of the pickles by the proportion of soy sauce, vinegar and water. Omitting the water makes them very strong and salty.

Put them in a cool dark place to age - 2 weeks minimum, 4 weeks is better.

I usually refrigerate them once I start using them, but that is just because I like cold pickles.