These mild pickles may look sour but they're not that sharp and just a little bit tart. Adding Shiitake and Kombu makes it milder and increases the Umami taste.
Green bell pepper
Red bell pepper
Yellow bell pepper
Bay leaf -A
Kombu stock powder -A
Rehydrate the dried Shiitake with 350ml water. After rehydrating, take off the stalks and slice.
Put the Shiitake and the rehydrating liquid from 1., and A, into a pot.
Bring to a boil and cook for 10 minutes on medium heat.
Let the mixture cool down and pickle the rest of the ingredients with the mixture. Put the pickles inside the fridge overnight for the best results♪