Kenei Pharmaceutical Burnt Alum (Dried Potassium Aluminum Sulfate) 100g

Product Overview

A food additive for simmered dishes and pickles, including quick-pickled eggplant, rice bran-pickled eggplant, and simmered burdock or millet. Made in Japan. Net weight: 100g.

Features

• Helps improve the color and crispness of quick-pickled eggplant.
• Used to remove bitterness and help ingredients retain their shape during simmering.
• Package dimensions (W × D × H): 140 × 5 × 207mm.

Ingredients

Contains at least 96.5% potassium aluminum sulfate when dried at 200°C for 4 hours.

How to Use

Quick-pickled eggplant: For approximately 1kg of small eggplants, use 1⅓ cups water, ⅓ cup salt, and 1 teaspoon burnt alum. Bring the water, salt, and alum to a boil, dissolve thoroughly, and let cool. Place the eggplants in a pickling tub and add the cooled liquid. Cover with a drop lid and a weight, seal with polyethylene or similar material, and leave in a cool place for one full day.

Rice bran-pickled eggplant: Mix 2 teaspoons salt with 1 teaspoon of this product. Coat the whole eggplants with their stems still attached, rub gently, and leave for 4–5 minutes before placing them in the rice bran pickling bed.

Simmered burdock, millet, and similar ingredients: After peeling, soak in a solution of 1 tablespoon of this product dissolved in 2L water for 2–3 hours. Once the bitterness has been removed, drain, rinse with water, and boil.

Do not use in miso.

Cautions: Adding a small amount of water to this product generates heat; take care to avoid burns. If it comes into contact with the body, rinse promptly with water. If it gets into the eyes, immediately rinse thoroughly with plenty of water. If any other abnormality occurs, seek medical attention immediately.

Storage: Keep away from moisture. This product readily absorbs odors, so store away from items with strong odors. Keep out of reach of children.