Japanese Pickles 3-Ways (漬物 - Tsukemono)
Recipes in this Video
Cucumber Shiozuke is a traditional Japanese pickling method that highlights seasonal vegetables. This dish is often served as a refreshing side during summer meals, complementing rice and grilled dishes. The simplicity of salt and vinegar brings out the natural flavors of the cucumbers, making it a beloved staple in Japanese households. Today, variations of Shiozuke can be found across Japan and in Japanese cuisine worldwide, often incorporating different vegetables and spices.
Ingredients
- ●cucumbers
- ●salt
- ●sugar
- ●rice vinegar
- ●kombu
- ●red pepper flakes
- ●sesame seeds
- ●water
Instructions
- 1Wash cucumbers and slice them into thin rounds or quarters.
- 2Sprinkle salt over the cucumbers and mix well to coat evenly.
- 3Let cucumbers sit for 10-15 minutes to release moisture.
- 4In a separate bowl, combine sugar, rice vinegar, and water until dissolved.
- 5Add the kombu and red pepper flakes to the vinegar mixture.
- 6Pour the vinegar mixture over the cucumbers and mix gently.
- 7Transfer the cucumbers to a clean jar and press down to remove air pockets.
- 8Seal the jar and refrigerate for at least 1 hour before serving.
- 9For best flavor, let the cucumbers pickle overnight.
Ingredient Alternatives
rice vinegar
Healthier: apple cider vinegar
Cheaper: white vinegar
Apple cider vinegar offers a similar tang with potential health benefits.
kombu
Cheaper: nori
Nori can provide a similar umami flavor at a lower cost.
Techniques
Equipment
Also Known As
Ingredients
- ●1 small head of cabbage
- ●1/4 cup salt
- ●1/4 cup rice vinegar
- ●2 tablespoons sugar
- ●1 tablespoon soy sauce
- ●1 teaspoon sesame oil
- ●1/2 teaspoon red pepper flakes (optional)
Instructions
- 1Remove the outer leaves of the cabbage and cut it into quarters. Remove the core and slice the cabbage thinly.
- 2In a large bowl, sprinkle the salt over the sliced cabbage and massage it gently for a few minutes until it starts to wilt.
- 3Let the salted cabbage sit for about 30 minutes to draw out excess moisture.
- 4In a separate bowl, mix together the rice vinegar, sugar, soy sauce, sesame oil, and red pepper flakes (if using). Stir until the sugar is dissolved.
- 5After 30 minutes, rinse the cabbage under cold water to remove excess salt and drain well.
- 6Combine the drained cabbage with the vinegar mixture and toss to coat evenly.
- 7Transfer the mixture to a clean jar or container, pressing down to remove air pockets.
- 8Seal the jar and refrigerate for at least 2 hours, or overnight for best flavor.
- 9Serve chilled as a side dish or condiment.
Equipment
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