Tsukemono: Japanese Pickled Vegetables

Crunchy vegetables preserved in a vibrant brine. The texture remains firm and glossy, offering a sharp acidic bite with deep umami notes from the kelp.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 86
• Protein: 2 g
• Carbs: 17 g
• Fat: 1 g

Ingredients

• 1 piece Cucumber ( thinly sliced )
• 200 g Korean radish ( thinly sliced half-moons )
• 300 g White cabbage ( finely shredded )
• 15 g Gray sea salt ( for degorging )
• 100 ml Rice vinegar ( for the brine )
• 2 tbsp White sugar
• 1 tbsp soy sauce
• 5 g kombu seaweed ( into strips )
• 1 piece Hot chili pepper optional ( minced and seeded )

Instructions

1. Vegetable slicing

   Slice the cucumber, Korean radish, and white cabbage very thinly using a mandoline. Pieces must be uniform for even brine penetration.

2. Salt degorging

   Place vegetables in a large bowl, sprinkle with grey sea salt, and mix by hand. Let sit for 20 minutes: vegetables should release their water and soften slightly.

3. Brine preparation

   Mix rice vinegar, white sugar, and soy sauce until dissolved. Cut the kombu kelp into thin strips and seed the chili before mincing.

4. Pressing and infusion

   Squeeze the vegetables firmly between your hands to extract as much water as possible. Place in a jar, pour the brine, add kombu and chili. Press down with a weight and let infuse in the fridge.

Chef's tips

• The secret is in the squeezing: the more water you extract after salting, the more brine the vegetables will absorb.
• If you don't have a tsukemono press, use a plate weighted down with a large tin can.

Storage

Keep for 1 week in the refrigerator in an airtight jar. They will become more acidic over time.