Japanese Pickles 3-Ways (漬物 - Tsukemono)

Pickling is a great way to preserve fresh vegetables, and today I’m gonna show you how to make Japanese Pickles, or Tsukemono, three different ways: Cucumber Shiozuke (salt pickled), Carrot Shoyuzuke (soy sauce pickled), and Cabbage Asazuke (quick pickles). They’re all super easy to make, with just a few ingredients, and you can mix and match the vegetables based on what you have in the fridge. Pair these with rice, a bowl of miso soup (   • ULTIMATE Miso Soup Recipe (3-styles) ...  ), and tamagoyaki (   • EASY Japanese Rolled Omelet (Tamagoyaki)  ), and you can have a mouthwatering traditional Japanese breakfast.

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INDEX
00:36 All About Tsukemono
02:04 Cucumber Shiozuke Recipe
03:36 Carrot Shoyuzuke Recipe
05:17 Cabbage Asazuke Recipe
09:26 3 Pickles Plated

INGREDIENTS:

CUCUMBER SHIOZUKE (Salt Pickles)
400-500 grams cucumbers (or other vegetable)
2 cups water
2 tablespoons sake
15 grams salt (scant tablespoon of table salt)
8 grams sugar (~2 teaspoons)
3 grams konbu (1.5x4 inches piece)

CARROT SHOYUZUKE (Soy Sauce Pickles)
260 grams carrots
1/2 cup soy sauce
1/4 cup water
15 grams Sugar (~1mounded tablespoon)
2 dried chili peppers
2 grams konbu (1.5x2-inch piece)

CABBAGE ASAZUKE (Quick Pickles)
560 grams napa cabbage (about 1/4 head, cut into 2-inch pieces)
90 grams carrots (julienned)
30 grams scallions (chopped)
5 grams ginger (minced)
5 grams konbu (cut into thin strips)
20 grams salt (~1 tablespoon + 1/2 teaspoon))
2-3 chili peppers

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