Tsukemono Recipe Book

Japanese Pickles 3Ways (Tsukemono) No Recipes

WebDec 16, 2023 · Add the water, sake, salt, sugar, and konbu to a zipper bag and swish the mixture around to dissolve the salt and sugar. Add the …

1. If you are using a different quantity of vegetables, weigh them, and then multiply that number by .03. This will give you the amount of salt to add. For example, in this recipe, we're using a total of 685 grams of vegetables, and 3% of 685 is about 20 grams of salt.
2. Toss all of the ingredients together and pack them into a large zipper bag.
3. Press out any excess air from the bag and seal it. Put the bag in a tray and cover with another smaller tray that's weighted down with cans.
4. The asazuke is ready to eat when the cabbage has released a lot of liquid and has become translucent.

Preview

See Also:

Show details

TsukemonoNukazuke Japanese rice bran pickles

WebJan 9, 2021 · Refrigerate to rest overnight. Next morning, take the container out of the fridge and press the cabbage leaves into the rice bran pickling …

1. Boil the water in order to remove chlorine and set aside to cool down.
2. Place the roasted rice bran into the container that is used for pickle
3. Add salt to the roasted rice bran and mix them well
4. Pour the cooled down water into the container and mix them well with hands

Preview

See Also: Rice RecipesShow details