Tsukemono

Name: Tsukemono
Cook time: 85 min
Total time: 85 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 Japanese Cucumbers, kyuri; ~250 g; ends trimmed; 1/4 head of Napa Cabbage, hakusai; ~250 g; 200g Daikon, peeled; 1 Carrots, ~100 g; peeled; 16g Sea Salt, non-iodized; 2% of total vegetable weight; 1 piece of Kombu, about 5 x 5 cm; snipped into thin strips; 1 Dried Red Chili, sliced into rings

Tsukemono are crisp, bright Japanese pickles that add a refreshing, tangy crunch to any meal. This easy version highlights crunchy cucumbers, tender napa cabbage, peppery daikon and sweet carrot, all seasoned with sea salt and boosted with umami kombu and a touch of chili heat.

Tsukemono are crisp, bright Japanese pickles that add a refreshing, tangy crunch to any meal. This easy version highlights crunchy... Show more

Traditional Japanese Recipe

Health Grade

S+ · Outstanding

Rating

4.1

Time

1 hr20 min

Price

0,27 €

Calories

50 kcal

vegan

budget

low calorie

healthy

nutritious

quick

Method

Prep the vegetables

Rinse the Japanese Cucumber, Napa Cabbage, Daikon, and Carrots under cold water. Trim the cucumber ends, peel the daikon and carrots, then slice the cucumber into thin rounds or half-moons, cut the napa cabbage into bite-size pieces, and cut the daikon and carrots into thin matchsticks or coins. Pat everything dry with a clean towel; too much surface water can make the pickles soggy.

Season and toss

Snip the Kombu into thin strips and slice the Dried Red Chili into rings, then add them to a large bowl with the vegetables and sprinkle over the Sea Salt. Toss with your hands for about 1 minute, then massage gently until the vegetables start to wilt and you see a little liquid collecting in the bowl. The salt should coat everything evenly, with no dry pockets at the bottom.

Marinate the pickles

Pack the vegetables and any released juices into a clean jar or bowl, pressing them down so they sit in their own brine. Cover and refrigerate for 1 hour until the vegetables taste lightly pickled and still crisp.

Drain and serve

Uncover the pickles, drain off any excess liquid, and give them a quick taste. Serve them chilled in a small bowl, with the kombu and chili mixed through for little bursts of savory heat.