Pickled Vegetables
The Quirky Foodster Team
Ingredients
- Daikon radish, thinly sliced — 1
- Cucumber, thinly sliced — 1
- Salt — 2 tbsp
- Rice vinegar — 1 tbsp
- Sugar — 1 tsp
Method
- Toss the sliced daikon and cucumber with the salt.
- Place in a shallow container, cover with a plate, and weigh down with a heavy object.
- Let sit for at least 2 hours, or overnight for a deeper flavour.
- Drain off the released liquid and rinse briefly if very salty.
- Toss with the vinegar and sugar before serving.
Introduction: Vegetables lightly salted and pressed until pleasantly crisp and tangy, a fundamental accompaniment to nearly every Japanese meal.
Cultural Background: Pickling vegetables has an extremely long history in Japan, dating back many centuries, and tsukemono developed into a highly refined tradition with countless regional and seasonal variations by the feudal period.
Tips: The weight is essential — it presses out excess water and firms the texture of the vegetables.
Variations: Different seasonal vegetables, such as eggplant or cabbage, can be pickled the same way.
Nutrition: Approx. 40 kcal per serving.
FAQs:
Q: How long has pickling been practised in Japan?
A: Pickled vegetables have a documented history reaching back well over a thousand years, becoming an increasingly refined and varied tradition over time.
Q: How long does this pickle keep?
A: Refrigerated, it keeps well for several days to a week.
- Daikon radish, thinly sliced — 1
- Cucumber, thinly sliced — 1
- Salt — 2 tbsp
- Rice vinegar — 1 tbsp
- Sugar — 1 tsp
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