We get a lot of radishes in our garden. This dish is mild enough for children to eat.They are ready when the pink color has penetrated through the radishes. Recipe by Himeta.

I compared the taste of boiled and unboiled gari made with spring ginger - both had their own unique flavors and were delicious.Adjust the amount of sugar to your liking.The ginger absorbs the flavors faster if it is sliced it as thinly as possible.This gari turned a brighter pink than the boiled version. Recipe by Hokkori-no

I have been making "gari" sushi ginger since I saw a recipe in a book I borrowed from the library some time ago. After making it many times, I've added my own tricks to make improve the results, to create my own gari recipe.The points that I think are important are:● Bring the sweet vinegar sauce to a boil to take the edge of the sharpness of the vinegar● Boil the ginger to eliminate the slightly grassy flavor it has (If you just boil it for 2-3 minutes, it'll retain the crispy texture).● Use good quality vinegar.This gari recipe is quite sweet. Adjust the amount of sugar to taste. Recipe by Raby

I found radishes on sale and came up with this. Recipe by Mya-kom

When you have too many carrots and get sick of carrot cake

My mother used to make this every summer. It's a family favorite.I simply cut up the cucumber roughly, but my mother like to make thin slices into it so it would resemble an accordion. The marinade can be reused as a salad dressing or sauce if it hasn't gotten too watery. Recipe by Setsumika

Super easy. Cooked veggies in the microwave and toss with seasoning! You can keep this for 2-3 days in the fridge. Recipe adapted from Miwa Japanese Cooking.

Please use your favorites vegetables and enjoy sweet pickled vegetables. I made capellini with left over pickles and it was so good.

This is my favorite dish to eat with braised pork and eggs—it's so delicious, I can't get enough. Around Lunar New Year, water spinach can be expensive and the nearest Asian market is far away, but I still make the effort to have a jar of this sweet and sour pickled water spinach. It's a lot of work, and while the water spinach I get isn't the thick-stemmed kind that's best for pickling, it's still better than nothing. It satisfies my craving and makes the New Year meal complete when served alongside braised pork and eggs!

My friend always made nice coloured sweet and sour pickled ginger, so I asked her for the recipe.Cut the ginger into very thin slices. Marinate it in the vinegar and sugar mixture while it's still hot after pouring boiling water over. Recipe by Shunati

Experimented and this is what I came up with! The prepared mustard added with mustard seed gave it just the right amount of mustard flavor

I like the taste of pickles, as well as the texture of carrots cooked until they're tender, so I marinated cooked carrot in a sweet vinegar sauce.You can use wine vinegar, apple cider vinegar, rice vinegar or any vinegar you like. Its best to use a light colored vinegar for the prettiest color. This is good whether the carrots are cooked until tender, or if they are still on the crunchy side. If you adjust the amount of water added when microwaving them, you can adjust the sourness too. Recipe by Mikki-an