Tsukemono (quick homemade pickles)

Name: Tsukemono (quick homemade pickles)
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 small Chinese cabbage (about 300 g) or 2 cucumbers and 6 radishes; 1 tbsp sea salt (about 2% of the weight of the vegetables); 1 tsp sugar; 1 piece (5 cm) kombu seaweed, cut into thin strips (optional); 1 dried red chilli (optional); 1 piece (2 cm) ginger, thinly sliced; 1 tsp lemon juice or rice vinegar

Time: 15 min + resting4 servingsapprox. 30 kcal / serving (estimated)approx. 1 g protein / serving

Tsukemono (漬物, “pickled things”) is the general name for Japanese pickles, an essential part of a traditional meal. This quick salt-pickled (asazuke) version is ready in an hour: the salt draws out the juices, leaving a crisp, salty-sour, refreshing side dish.

Tsukemono (quick homemade pickles) (illustration)

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Ingredients

1 small Chinese cabbage (about 300 g) or 2 cucumbers and 6 radishes
1 tbsp sea salt (about 2% of the weight of the vegetables)
1 tsp sugar
1 piece (5 cm) kombu seaweed, cut into thin strips (optional)
1 dried red chilli (optional)
1 piece (2 cm) ginger, thinly sliced
1 tsp lemon juice or rice vinegar

Method

Tap a step once you've finished it.

Cut the vegetables into thin slices, strips or smaller pieces.
In a bowl or a zip-lock bag toss them with the salt and sugar and massage for 1–2 minutes until they start to release liquid.
Add the kombu, ginger, chilli and lemon juice.
Press down with a plate or weight (or squeeze the air out of the bag) and leave in the fridge for at least 1 hour, ideally overnight.
Squeeze out the released liquid and drain the vegetables.
Serve in small portions in a little dish with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

The salt ratio is about 2% of the weight of the vegetables.
Kombu adds umami; do not leave it out if you have it.
Keeps in the fridge for 3–4 days, getting sourer day by day.
Works with any seasonal vegetables (radish, cucumber, cabbage, carrot).

Frequently asked questions

Is it fermented?

No, this is a quick salt pickle; long-pickled nukazuke and umeboshi are fermented.

Is it vegan?

Yes.

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