Crisp pickles for any vegetables Energy : 15 kcal, Salt content : 0.8g, Protein material : 0.4g Vitamin A : 56ugRE, Fat : 0.1g, Vitamin C : 23mg   Ingredient(Four presons) Radish 80g Carrot 30g Cucumber Half Bell pepper (Yellow) 1/2 pcs Kelp tea with Japanese plum flavor 1/2 of teaspoon (9g)   How to make (1)Cut radish and Carrot is Ginkgo style, cut Cucumber is skew tin style, cut bell pepper is strip style. (2)1) into the plastic bag and put in the Kelp tea with Japanese plum flavor then knead it, when it does to become the grommet, the water is squeezed hard.