Hello, my fellow gastronomes! Today, I’m taking you on a culinary tour of Japan to learn about the delightful custom of tsukemono, or the craft of Japanese pickling, which has been handed down through the years. We’re about to enter the world of soul-soothing pickled delicacies. Picture the crisp crunch, the tangy flavors, and the nostalgia-inducing scent.
Also: Hungry for More? Ballerina Farm Sourdough – How to Make Ballerina Farm Sourdough!
INGREDIENTS
- 2 cups Assorted Vegetables
- 1-2 tablespoons Salt
- 1 cup Rice Vinegar
- 1/2 cup Sugar
- 1/4 cup Soy Sauce
- Optional Add-ins
INSTRUCTIONS
Prepare the Vegetables:
-
Start by giving your selected vegetables a good wash. Cut them into uniformly thin slices. To achieve excellent crunch when using larger vegetables like cucumbers, you may want to remove the seeds.
Salt Bath:
-
Salt the cut vegetables generously, making sure to cover every piece. Give them about an hour to sit. This process removes more moisture to keep your tsukemono crisp.
Rinse and Drain:
-
After an hour, properly rinse the vegetables to remove the salt, then thoroughly drain them. Gently squeeze out any extra water.
Prepare the Pickling Solution:
-
Combine rice vinegar, sugar, and soy sauce in a pan. Stirring frequently, boil the mixture over low heat until the sugar is completely dissolved. Wait until it reaches room temperature.
Marinating Magic:
-
Put your drained vegetables in a clean, dry bowl and use the magic of marinating. Pour the cooled pickling liquid over them, making sure to cover every piece. Allow the flavors to mingle in the refrigerator for at least a few hours or better yet, over night.
Packaging with Love:
-
Put your Tsukemono carefully into sterilized glass jars once it has reached the proper level of pickle. To remove air bubbles, gently press down on them. Refrigerate after carefully sealing the jars.
Enjoy the Tradition:
-
Your home-made tsukemono is now prepared to give your dishes a flavorful boost! Take advantage of them as a cool side dish, a rice topping, or even in sandwiches. Japanese tradition and the passion you put into crafting them are tasted in every bite.
Tsukemono (Japanese Pickle)
Enter the World of Tsukemono: Enjoy the sublime flavor and rich cultural history of Japanese pickles. These sensations come to life via our soulful cuisine and intriguing stories. Enjoy the artistic process of pickling, where each taste is infused with history.
Equipment
- A sharp knife For precise slicing of your fresh vegetables.
- A Large Bowl: For soaking and marinating your veggies.
- Glass Jars: To store your Tsukemono, preserving its flavors.
- A Heavy Object: To weigh down the veggies during the pickling process.
Ingredients
- 2 cups Assorted Vegetables: Think cucumbers, radishes, carrots, or even eggplants
- 1-2 tablespoons Salt: for drawing out moisture and enhancing flavours.
- 1 cup Rice Vinegar: for that authentic Japanese tang.
- 1/2 cup Sugar: for the perfect balance of sweetness.
- 1/4 cup Soy Sauce: for that deep umami taste.
- Optional Add-ins: Ginger slices, chili flakes, or sesame seeds for an extra kick.
Instructions
Prepare the Vegetables:
- Start by giving your selected vegetables a good wash. Cut them into uniformly thin slices. To achieve excellent crunch when using larger vegetables like cucumbers, you may want to remove the seeds.
Salt Bath:
- Salt the cut vegetables generously, making sure to cover every piece. Give them about an hour to sit. This process removes more moisture to keep your tsukemono crisp.
Rinse and Drain:
- After an hour, properly rinse the vegetables to remove the salt, then thoroughly drain them. Gently squeeze out any extra water.
Prepare the Pickling Solution:
- Combine rice vinegar, sugar, and soy sauce in a pan. Stirring frequently, boil the mixture over low heat until the sugar is completely dissolved. Wait until it reaches room temperature.
Marinating Magic:
- Put your drained vegetables in a clean, dry bowl and use the magic of marinating. Pour the cooled pickling liquid over them, making sure to cover every piece. Allow the flavors to mingle in the refrigerator for at least a few hours or better yet, over night.
Packaging with Love:
- Put your Tsukemono carefully into sterilized glass jars once it has reached the proper level of pickle. To remove air bubbles, gently press down on them. Refrigerate after carefully sealing the jars.
Enjoy the Tradition:
- Your home-made tsukemono is now prepared to give your dishes a flavorful boost! Take advantage of them as a cool side dish, a rice topping, or even in sandwiches. Japanese tradition and the passion you put into crafting them are tasted in every bite.
Video
Also: Hungry for More? Chamoy Pickle Recipe – How to Make Chamoy Pickle at Home
Frequently Asked Questions:
1. What is Tsukemono?
Vegetables that have been pickled in a solution of vinegar, salt, and other seasonings are known as tsukemono, or Japanese pickles. They make a tasty accent to meals and come in a variety of flavors and textures.
2. How are Tsukemono Made?
Fresh vegetables are soaked in a solution of salt, vinegar, sugar, and occasionally soy sauce to create tsukemono. The marinating technique imparts these characteristics to the veggies, giving Tsukemono its distinctive flavor.
3. What Vegetables Are Used in Tsukemono?
Tsukemono can be prepared with a broad variety of vegetables, such as cucumbers, radishes, carrots, and eggplants. The final flavor and texture of the pickles are influenced by the vegetable used.
4. Are Tsukemono Healthy?
Tsukemono are often low in calories and fat, making them a healthy addition to your diet. For a balanced diet, it’s important to consume them in moderation because their sodium level can vary.
5. How Long Do Tsukemono Last?
Tsukemono can last for several weeks when kept in the refrigerator in airtight containers. However, over time, their flavor and texture could change, so it’s preferable to eat them as soon as possible.
6. Can Tsukemono Be Served with Other Dishes?
Absolutely! Tsukemono are adaptable and can be used as a side dish, a garnish for sandwiches and salads, or even as a topping for rice. To a variety of cuisines, they offer a flavorful crunch.
7. Are There Different Regional Variations of Tsukemono?
Yes, each region of Japan has its own special Tsukemono recipe that is influenced by regional ingredients and customs. Every variety provides a distinctive flavor sensation.
Nutrition Fact –
Assorted Vegetables (2 cups, raw):
- Calories: Approximately 50-60 kcal
- Carbohydrates: Approximately 10-15 g
- Dietary Fiber: Approximately 3-5 g
- Sugars: Approximately 5-8 g
- Protein: Approximately 2-3 g
Rice Vinegar (1 cup):
- Calories: Approximately 40-45 kcal
- Carbohydrates: Approximately 0 g
- Protein: Approximately 0 g
Sugar (1/2 cup):
- Calories: Approximately 400-450 kcal
- Carbohydrates: Approximately 100 g
- Protein: Approximately 0 g
Soy Sauce (1/4 cup):
- Calories: Approximately 40-45 kcal
- Carbohydrates: Approximately 4-5 g
- Protein: Approximately 6-7 g
