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I used less salt than the recipe called for, but it was still too much. They were not delicious. I should’ve don’t 1tbsp like the commenters suggested.
is 1/2 c. Salt for the buttermilk correct?
anyone got recipe for the pickled red cabbage pls? pls?
https://www.kosher.com/recipe/mahi-mahi-tacos-with-pickled-red-cabbage-and-mango-salsa-11025 or https://www.kosher.com/recipe/burger-lettuce-wraps-with-pickled-cabbage-and-onions-5228
Was delicious!
Based on reviews I only used one tbsp of salt to two cups of almond milk. Came out absolutely heaven. The milk tenderizing technique is something I would definitely come back to!
I didn’t try the recipe yet, but based on what I saw in the video, the amount of salt put into the “buttermilk” looked WAY less than 1/2 cup. It looked more like 2-3 Tablespoons. 1/2 a cup is 8 Tablespoons. So perhaps 1/2 cup salt is a typo?
I know it sounds like a lot but Naomi ensured it us it was the right amount 🙂
My edits – 2 cups of soy milk, 2 Tbsp Lemon Juice and 1 Tbsp Kosher Salt.
Oh, and I marinated it from 3pm until supper at 6pm… there was not a piece of chicken left for supper round number 2! 🙂
Delicious
oh my goodness I was so so excited to make this but it came out way too salty was not edible at all!! very upsetting. was that a mistake?!
I put about a tablespoon of salt in the buttermilk and it came out scrumptious!
I was also very excited to make this and also found that it was way too salty and spicy and I had to throw it out. I’m very disappointed.
I was so excited to make this recipe! It looked easy and delicious! But it came out way too salty! Was the 1/2 c. kosher salt accurate?
Is 1/2 cup salt correct?