Simple Mixed Pickles (Tsukemono)

Simple Mixed Pickles (Tsukemono)

Preparation Time: 2 hours and 20 mins (including resting time)
Makes: 4 cups (1 liter)

Tsukemono, or Japanese pickles, are a delightful accompaniment to any meal, providing a refreshing crunch and tangy flavor. This simple recipe combines Chinese Napa cabbage, carrots, cucumbers, and daikon radish for a colorful and flavorful assortment of pickled vegetables.

This tsukemono recipe offers a quick and easy method for preparing mixed pickles at home. The vegetables are seasoned with salt, which draws out excess moisture, resulting in crisp and flavorful pickles. Serve these pickles as a side dish or appetizer to complement a variety of Japanese dishes.

Ingredients:

• 1/2 head (500g) Chinese Napa cabbage, cut into 5cm pieces
• 1 large carrot, peeled and cut into logs (2.5cm x 6mm)
• 2 Japanese cucumbers, skin on, cut into logs (2.5cm x 6mm)
• 100-150g daikon radish, cut into logs (2.5cm x 6mm)
• 1 tbsp salt

Instructions:

1. Prepare the Vegetables:

   • Rinse the Chinese Napa cabbage under cold water in a colander. Drain well and transfer to a large bowl.
   • Add the carrots, cucumbers, and daikon radish to the bowl with the cabbage.

2. Season with Salt:

   • Sprinkle the salt over the vegetables and toss together to thoroughly coat. This helps to draw out excess moisture and infuse the vegetables with flavor.

3. Weight the Vegetables:

   • Cover the vegetables with a piece of plastic wrap. Place another bowl that fits just inside the larger bowl on top of the vegetables.
   • Use weights, such as canned goods or pantry items, to press down on the vegetables. Set aside for about 2 hours to allow the salt to work its magic.

4. Drain and Squeeze:

   • After 2 hours, remove the weights and plastic wrap. Take a handful of vegetables at a time and squeeze out the excess water.
   • Transfer the squeezed vegetables to a clean, dry bowl. Repeat this process with the remaining vegetables.

5. Store and Serve:

   • Store the pickled vegetables in an airtight container in the refrigerator for at least one day before using. They will last for up to 2 weeks.
   • Serve the pickles in small bowls as a refreshing side dish or appetizer.

Notes:

• Variation: Customize the flavor of the pickles just before serving by drizzling on lemon juice and mirin, sesame oil, and toasted sesame seeds. This adds brightness, sweetness, and nuttiness to the pickles, enhancing their flavor profile.
• Texture: The pickles should be crunchy and slightly salty. Adjust the soaking time if you prefer a milder flavor or softer texture.
• Storage: Make sure the pickles are stored in an airtight container to maintain their freshness and crispness.