How to Prepare Super Quick Homemade Pickled cherry blossom

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Before you jump to Pickled cherry blossom recipe, you may want to read this short interesting healthy tips about Foods That Can Make You Happy.

A lot of us think that comfort foods are terrible for us and that we have to stay away from them. But if your comfort food is candy or junk food this might be true. At times, comfort foods can be utterly nourishing and good for us to eat. Some foods really do elevate your mood when you consume them. If you are feeling a little bit down and you need an emotional pick me up, try some of these.

Some grains are really great for fighting off bad moods. Quinoa, millet, teff and barley are all truly excellent for helping boost your happiness levels. These foods can help you feel full for longer also, which is a mood improver. Feeling famished can be a real downer! The reason these grains can improve your mood is that they are not hard to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, improves your mood.

As you can see, you don't need to consume all that junk food when you wish to feel better! Try several of these instead!

We hope you got insight from reading it, now let's go back to pickled cherry blossom recipe. To make pickled cherry blossom you only need 3 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Pickled cherry blossom:

1. Use 2 cups of freshly picked cherry blossoms.
2. Get 2 Tsp of Celtic seasalt.
3. Prepare 1/4 cup of unami plum vinegar.

Instructions to make Pickled cherry blossom:

1. Pick up 2 cups of young cherry blossoms right before they reach fully blooming..
2. Rinse and dry them on paper towels..
3. Sprinkle salt and massage into the flowers. Put a glass weight on top to press down the flowers. Allow the salt to cure them for 3 days in a fridge..
4. Squeeze the flowers juice out and use it for seasoning other dishes. Add 1/4 cup unami plum vinegar or more and make sure to submerge all the flowers. Soaked it for another 3 days.
5. Then drain the vinegar. Lay flat all the flowers on a plate monolayer. Dry them in shade in a good sunny day and pack them with salt in a jar..
6. Use it to make sakura rice or seasoning freshwater fis.

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