Thanks for this guide. I'm just starting my Japanese pickle journey, researching the ferments but I'm going to make some quick pickles to tide me over!
I can't wait to hear what you try! And yes, reusing kombu is great. It has such a great flavor when it's simmered in soy sauce. Some people reuse it to make furikake rice seasoning, too.
Such vibrant colours! My mum loved pickles of any kind - we always had bottles of carrots, radishes, cucumbers and cabbages on hand to brighten up every meal.
Thanks for this great introduction to tsukemono! Which method is best for eggplant?
Thank you. I would use the salt brined method for eggplant. If you have small eggplants, just trim the ends and place in the salt water brine whole. Should take about 8 hours. Slice the eggplant just before serving.
Turkish red cabbage sounds delicious! Wish I had some right now. You could try using it as a topping for grain bowls (quinoa, farro), tossing it into a crunchy slaw for tacos, or mixing it into a chickpea or white bean salad for a fresh, tangy contrast. You could also chop it up to make a quick relish to spoon over roasted veggies. Does any of that sound like something you’d enjoy?
I think of pickles in two ways: either as a side dish or as a condiment. As a side dish, I think they go with anything. But I mostly use them as as a condiment. I love adding them to rice, noodles, or salads, but my favorite thing to do is use them to create little relishes. I do a quick-chopped pickle mix to spoon over steamed veggies.
I have not attempted this method yet! But I want to try it. I've been reading up on it. I ran across a very interesting take from Chef Morimoto who suggests using beer and panko if you can't find rice bran. He says it produces a similar texture but of course a different flavor.
Thanks for this guide. I'm just starting my Japanese pickle journey, researching the ferments but I'm going to make some quick pickles to tide me over!
I'm thinking about dabbling into some of the fermented methods. Which ones are you researching?
I made some apricot “boshi” last year which turned out really well so I’d like to do more of them but really want to start on nukazuke.
I can't wait to try some of these! I've always stopped at quick pickled onions and the occasional end of season peppers.
I also love the idea of giving kombu a second life. I use it in my soups and when I cook dry beans and have never thought to reuse it...
I can't wait to hear what you try! And yes, reusing kombu is great. It has such a great flavor when it's simmered in soy sauce. Some people reuse it to make furikake rice seasoning, too.
Pickles and sushi are a match made in heaven. Thanks for sharing types I've never had before.
I love trying new things!
Such vibrant colours! My mum loved pickles of any kind - we always had bottles of carrots, radishes, cucumbers and cabbages on hand to brighten up every meal.
Thanks for this great introduction to tsukemono! Which method is best for eggplant?
Thank you. I would use the salt brined method for eggplant. If you have small eggplants, just trim the ends and place in the salt water brine whole. Should take about 8 hours. Slice the eggplant just before serving.
Oh it would be fun to serve those whole and let people slice their own at the table, thanks!
I bet people would love that! I know I would!
👏
I love pickling things, but I sometimes have a hard time pairing them with different foods. Do you have any recommendations for flavor pairings?
Turkish red cabbage for example. I usually just make chicken and tzatziki sauce or some variation of that to pair with it
Turkish red cabbage sounds delicious! Wish I had some right now. You could try using it as a topping for grain bowls (quinoa, farro), tossing it into a crunchy slaw for tacos, or mixing it into a chickpea or white bean salad for a fresh, tangy contrast. You could also chop it up to make a quick relish to spoon over roasted veggies. Does any of that sound like something you’d enjoy?
I’m planning to try it with the roasted veggies. Thank you for all the good ideas 🫶🏼
General suggestions!! My issue isn’t cooking per se, but I end up cooking different things that taste similar if not the same
I think of pickles in two ways: either as a side dish or as a condiment. As a side dish, I think they go with anything. But I mostly use them as as a condiment. I love adding them to rice, noodles, or salads, but my favorite thing to do is use them to create little relishes. I do a quick-chopped pickle mix to spoon over steamed veggies.
Oh, I never thought to think of them as condiments. I’ll start adding them to more meals and see what tastes good!! Thank you!!
Looking forward to hearing what you try!
I completely understand that! Do you have specific pickles in mind that you've created? Or would you like some general suggestions?
Wonderful write up, recipe, and pictures of just one of my favorite Japanese foods!
Thank you so much! Do you make your own?
Yes, sometimes I make Nukazuke pickles that are pickled in a fermented rice bran bed called nukadoko.
Nukadoko is made from scratch with rice bran, sea salt, water, kombu and chili peppers. It’s quite a process
I have not attempted this method yet! But I want to try it. I've been reading up on it. I ran across a very interesting take from Chef Morimoto who suggests using beer and panko if you can't find rice bran. He says it produces a similar texture but of course a different flavor.
I’m gonna have to try one of these pickled items!