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from Serious Eats

Do You Know Your Tsukemono? A Guide to Japanese Pickles

Tsukemono (Japanese pickles): a Japanese meal is built around three core foods: rice, soup, and pickles. A meal should contain a variety of colors, flavors and cooking methods; tsukemono help create this harmony. Gari (ginger), Takuan (daikon), Umeboshi (plums), Beni Shoga (ginger with umezu), Shibazuke (cucmbers and aubergine), Kyurizuke (cucumber), Fukujinzuke (7 vegetables). | Miki Kawasaki on serious eats


Now is the season to make pickled ginger! Much better than storebought. [Says to refriderate after mixing but I would leave out 1-3 days to ferment first,(has enough salt) then refridgerate]


Fast and Easy Japanese Pickled Vegetables | These pickles only take a few hours to make, and taste fresh and crunchy. They’re the perfect sides to serve at a barbecue or picnic on a hot summer’s day. | From:

from Just One Cookbook

Tsukemono (Pickled Cabbage)

Tsukemono (Japanese Pickled Cabbage) | Easy Japanese Recipes at

from Foodista

Easy Japanese Pickled Cucumbers

Kyuri Tsukemono (Cucumber Pickles) | These tasty Japanese pickles are easy to make and are the perfect snack or side dish to any meal.

from Just One Cookbook

Japanese Pickled Cucumber

Japanese Pickled Cucumber (cucumber, soy sauce, sesame oil, chili oil, sugar, sesame seeds)

from The Kitchn

Easy Japanese Pickled Cucumber

Easy Japanese Pickled Cucumber. 2 or 3 Japanese cucumbers 2 teaspoons salt 1/4 cup rice vinegar 2 tablespoons sugar Pinch of salt 2 tablespoons sesame seeds

from Food

Make Authentic Japanese Pickles Easy As Can Be

Turn turnips, radishes and seaweed into a salty-sour pickle called sanbaizu, a traditional type of Japanese pickle known as tsukemono.


How to Make Fermented Japanese Pickles |

from Serious Eats

Do You Know Your Tsukemono? A Guide to Japanese Pickles

Shibazuke - pickled cucumbers and eggplant with red shizo How it's made: Historic recipes call for brining shibazuke for up to a year, but generally the pickles are made by letting them sit in salt until most of the liquid has leeched from the vegetable and the color has permeated throughout, which takes about a month. How it tastes: Crunchy, crisp, and acidic, with a strong herbal note from shiso.