Authentic Japanese Tsukemono (Pickled Vegetables) Recipe

Ingredients

  • 1 medium-sized daikon radish
  • 2 medium-sized cucumbers
  • 4 small eggplants
  • 1 medium-sized napa cabbage
  • 8 cups of water
  • 1 cup of sea salt
  • 4 tablespoons of sugar
  • 1 cup of rice vinegar
  • 1 piece of kombu (approximately 4 inches)

Steps and instructions

  1. Prepare the vegetables by washing them thoroughly. Slice the daikon radish and cucumbers into thin rounds. Cut the eggplants into halves. Chop the napa cabbage into bite-sized pieces.
  2. In a large bowl, mix the sea salt and sugar. Add the prepared vegetables into the bowl and mix well so that the vegetables are well-coated in the salt and sugar mixture.
  3. Place the salted vegetables in a tsukemono press or a container with a weight on top. Let it sit for about 30 minutes to draw out excess moisture from the vegetables.
  4. In the meantime, prepare the pickling brine. In a separate bowl, mix the rice vinegar and water.
  5. After 30 minutes, check the vegetables. They should have released some liquid. Drain this liquid.
  6. Add the piece of kombu into the container with the vegetables. Pour the vinegar mixture over the vegetables, ensuring that all the vegetables are submerged in the liquid.
  7. Cover the container and let the vegetables pickle in the refrigerator for at least 24 hours before serving.
  8. Before serving, drain the pickling liquid. The tsukemono is ready to be served as a side dish or used in other Japanese dishes.

Tools for making

  • Tsukemono press - A container specifically designed for making tsukemono, usually with a built-in weight to press the vegetables.
  • Large bowl - A bowl large enough to hold and mix the vegetables with the salt and sugar mixture.
  • Knife - A sharp knife to slice the daikon radish, cucumbers, and eggplants.
  • Chopping board - A sturdy surface for cutting the vegetables.
  • Container - A container with a lid to hold the pickling vegetables and brine during the fermentation process.
  • Measuring cups - Cups for accurately measuring the salt, sugar, and rice vinegar.
  • Mixing spoon - A spoon or spatula for mixing the vegetables with the salt and sugar mixture.

Recipe variations

  • Instead of daikon radish, you can use turnips or carrots.
  • For a spicier version, add sliced chili peppers or red pepper flakes to the pickling brine.
  • Experiment with different types of vinegar, such as apple cider vinegar or white wine vinegar, to give the tsukemono a unique flavor.
  • Add ginger slices or garlic cloves to the pickling brine for an extra kick of flavor.
  • Try adding other vegetables like bell peppers, green beans, or radishes to the mix for more variety.
  • For a sweeter tsukemono, increase the amount of sugar in the pickling brine.
  • If you prefer a milder taste, reduce the amount of salt used in the recipe.
  • Include herbs and spices like dill, cilantro, or black peppercorns for an added aromatic touch.
  • For a gluten-free version, make sure to use gluten-free vinegar and double-check the ingredients of any pre-made pickling brines.

Recipe overview

This recipe will guide you through the process of making traditional Japanese pickles, known as Tsukemono. Tsukemono is a staple in Japanese cuisine, often served with meals to cleanse the palate. Our version uses a variety of common vegetables such as daikon radish, cucumbers, eggplants, and napa cabbage. We'll be using a simple pickling mixture of salt, sugar, water, and rice vinegar, with a piece of kombu for added depth of flavor. The pickling process is straightforward and mostly involves waiting for the vegetables to absorb the flavors of the brine. After at least 24 hours, your Tsukemono will be ready. This recipe yields a crisp, refreshing, and tangy pickle that can be enjoyed as a side dish or as an addition to other Japanese dishes.

Common questions

  1. Can I use other vegetables for tsukemono? Yes, you can experiment with different vegetables such as carrots, green beans, or radishes. Adjust the slicing or chopping style accordingly, and ensure that the vegetables can withstand the pickling process.
  2. How long does tsukemono need to pickle for? It is recommended to let the tsukemono pickle in the refrigerator for at least 24 hours. However, the longer it pickles, the more flavorful it becomes. Some people prefer to pickle it for several days or even weeks before consuming.
  3. Can I reduce the amount of salt? The salt is important for drawing out moisture from the vegetables and enhancing the flavors. However, if you have dietary restrictions, you can reduce the amount of salt used. Just keep in mind that the texture and taste might be slightly different.
  4. Can I reuse the pickling liquid? Yes, you can reuse the pickling liquid for future batches of tsukemono. Store it in a jar in the refrigerator and use it within a few weeks. The pickling liquid will gain more flavor over time as it is reused.
  5. Can I adjust the sweetness of tsukemono? Yes, you can adjust the amount of sugar to suit your taste preferences. If you like a sweeter tsukemono, you can add a bit more sugar. If you prefer a less sweet flavor, you can reduce the amount of sugar used.
  6. How long can tsukemono be stored? Tsukemono can be stored in the refrigerator for several weeks to a few months, depending on the vegetables and pickling method used. Keep it in a sealed container to maintain its freshness.

Serving dishes and utensils

  • Tsukemono press - A special tool used to press and extract excess moisture from the salted vegetables during the pickling process.
  • Large bowl - Needed to mix the salt and sugar with the vegetables.
  • Container with weight - An alternative to the tsukemono press, a container with a weight on top can be used to press the vegetables.
  • Separate bowl - Used to mix the rice vinegar and water for the pickling brine.
  • Cover - A lid or plastic wrap can be used to cover the container during the pickling process.

Origin stories

Tsukemono, the delightful pickled vegetables that add color and zest to Japanese meals, have a history as rich and varied as the archipelago itself. Born out of necessity, these pickled treasures were created in a time when refrigeration was an unheard luxury. Vegetables, abundant during harvest but scarce in winter, were pickled to preserve their bounty. The process of pickling not only helped to stretch the yield of seasonal harvests, but also introduced a new, tangy flavor profile. Tsukemono took on a life of its own, becoming an indispensable part of the Japanese dining experience. From the humble household meal to the elaborate kaiseki, each table setting is incomplete without a tiny dish of these pickled delicacies. The fact that there are as many varieties of tsukemono as there are regions in Japan, each with its own traditional recipe, is a testament to the integral role they play in Japanese cuisine. Just as a haiku offers a glimpse into the poet's soul, so does each bite of tsukemono offer a taste of Japan's culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.