Japanese Pickles, known as Tsukemono in Japan, have been a staple of Japanese cuisine for centuries, now popular as a side dish, garnish and bar snack.
There are various methods for making tsukemono – from simple salting or vinegar brining, through to the more complex fermentation process. All kinds of vegetables can be used to make tsukemono including ginger, Japanese radish (daikon or mooli), cucumber, eggplant, carrot, and cabbage, to name but a few.
Making tsukemono is a great way of making use of discarded or wonky vegetables.
The below recipe uses a simple technique to preserve the vegetables, and can be adapted for use with any vegetable of your choice.
- 1 long daikon/mooli radish
- 1 tablespoon salt
- 100g of sugar
- 125ml of water
- 125ml of rice vinegar
- Peel the mooli and then slice into thin rounds.
- Sprinkle mooli with salt and let sit for 2 hours to pull out moisture.
- Add sugar, water and rice vinegar to a small pan. Bring to a boil. Stir until sugar dissolves and remove from heat. Let the liquid cool.
- Squeeze excess water out of mooli with your hands.
- Place the mooli in a mason jar. Add the liquid to the container and leave to pickle for at least 48hrs for the flavour to develop.
- Serve with rice or eat on its own, before a meal, as a palette cleanser.
Rosa Medea is Life & Soul Magazine’s Chief. She writes about lifestyles including sustainable and green living. She also offers content services to businesses and individuals at Rosamedea.com