Japanese Pickled Vegetable Recipe

Pickled Daikon 大根の漬物 • Just One Cookbook

WEBMar 10, 2024 · In a resealable bag, put the daikon, chili pepper, 2 Tbsp rice vinegar (unseasoned), 1 tsp sake, 1 Tbsp Diamond Crystal kosher salt, …

Rating: 4.8/5(115)
1. Gather all the ingredients.
2. Peel daikon and cut into ¼ inch (6 mm) slices.
3. Cut the chili peppers into small pieces and discard the seeds if you prefer less spicy.
4. Put all the ingredients in a resealable plastic bag and rub well.

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Tsukemono Shiozuke (Salt Pickling) 塩漬け • Just One Cookbook

WEBJan 31, 2019 · Shiozuke Basic Brine. The basic brine that I learned from a Tsukemono book, Honkaku Tsukemono written by a …

1. Gather all the ingredients. Also, prepare a clean container with a lid for each vegetable. You can also put all vegetables (except for eggplants) in one big container.
2. Decide the amount of salt you want to use and weigh the salt (Please read the blog post). This recipe is 5% brine (50 grams of sea salt in 1000 ml of water) and made double batch (100 grams of sea salt in 2000 ml of water) as I used a lot of vegetables to demonstrate.
3. Put the measured water and sea salt in the pot and let the salt dissolved completely over medium heat. You do not need to let it boil. You can turn off the heat once it’s warm and salt is completely dissolved. Let cool. Tip: In winter, it’s fast if you put the pot outside (leaving the lid slightly ajar). In summer, make the brine the previous day.
4. Eggplants: Cut off the end of eggplants. When you are making Asazuke (quick pickles), cut the eggplant in half or cut a slit vertically about half the length in the eggplant to let the salt brine absorb. Otherwise, you don’t need to cut the eggplants. Place them in the container. Tip: To prevent the beautiful eggplants from discoloring, I used 'Lucky Iron Fish' - a cooking tool that retains colors and adds iron to foods. It is optional but worth investing especially if you need more iron in your diet. You can purchase it on Amazon. I also use 'Lucky Iron Fish' when I make Kuromame.

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Japanese Style Pickled Vegetables Daily Cooking Quest

WEBMar 13, 2018 · 1. Prep the vegetables. Wash and scrubs cucumber skin to remove any wax, remove the seeds and cut into batons. Peel carrot, …

1. Prep the vegetables: Wash and scrubs cucumber skin to remove any wax, remove the seeds and cut into batons. Peel carrot, then cut carrot and celery sticks into batons about the same size as cucumber batons. We want about 3 cups of vegetables.
2. Salt the vegetables: Combine 2 1⁄2 cups of water with a tablespoon of salt in a mixing bowl. Soak cucumber, carrot, and celery batons in the salt solution for two hours.
3. Pickle the vegetables: To make the pickling juice, boil rice vinegar, water, kombu, salt, and sugar in a pot. Remove the piece of kombu right before boiling.
4. Drain and pat dry vegetable batons. Arrange into glass jars along with red chilies. Fill the jars with pickling juice and seal. You should be able to fill three 8-ounce glass jars.

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