Tsukemono: Japanese Pickled Vegetables
Ingredients
- 1 pcCucumber (thinly sliced)
- 200 gKorean radish (thinly sliced half-moons)
- 300 gWhite cabbage (finely shredded)
- 15 gGray sea salt (for degorging)
- 100 mlRice vinegar (for the brine)
- 2 tbspWhite sugar
- 1 tbspsoy sauce
- 5 gkombu seaweed (into strips)
- 1 pcHot chili pepper (minced and seeded)
Method
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.
- 1
Slice the cucumber, Korean radish, and white cabbage very thinly using a mandoline. Pieces must be uniform for even brine penetration.
- 2
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
Mix rice vinegar, white sugar, and soy sauce until dissolved. Cut the kombu kelp into thin strips and seed the chili before mincing.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 1 week in the refrigerator in an airtight jar. They will become more acidic over time.
