WebShiozuke Basic Brine. The basic brine that I learned from a Tsukemono book, Honkaku Tsukemono written by a culinary & tsukemono expert Takako …
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Tsukemono is such a small dish but it is a necessity for everyday Japanese cuisine. It comes with almost every meal in Japan along with Steamed Rice . It has a simple but refreshing taste, and you’ll like it. Cut cabbage into 2" squares. Put cabbage, salt, and Kombu in a freezer bag and let sit about 10 minutes.
I like to go with the traditional method; use natural sea salt when you make tsukemono, and not table salt. Sea salt is produced through evaporation of ocean water or water from saltwater lakes, usually with little processing. This leaves behind certain trace minerals and elements, which add flavor and color to sea salt.
Commonly, tsukemono is served with rice dishes or in a bento (lunch box), but they are often an acceptable side dish for any meal: breakfast, lunch, or dinner. There are many varieties of pickled daikon available for sale at the supermarket, but these pickles can very easily be made at home.
Shiozuke is the simplest Japanese pickle – Tsukemono. All you need is salt, water, and fresh seasonal vegetables. Try this pickle today to serve with your Japanese steamed rice and miso soup! Shiozuke (塩漬け), literally salt ( shio) pickling ( zuke ), is the most basic type of Japanese pickles known collectively as tsukemono (漬物).