japanese pickles

This is a super easy side dish that goes with almost any dishes. The bright colour of Sweet and Sour Pickled Red Cabbage is so attractive that you can even use a small amount of it as a garnish for grilled fish. The acidity of the sweet and sour pickling liquid  is milder than other vinegar-based pickled vegetables.Don&#039;t forget to see the section &#039;MEAL IDEAS&#039; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Sweet and Sour Pickled Red Cabbage

red cabbage

salt

tbsp rice wine vinegar

dashi stock ((note 1))

sugar

Put the shredded cabbage and salt in a bowl. Massage them to coat the cabbage pieces with salt well. Leave for 10-15 minutes to wilt the cabbage pieces.

Squeeze the water out of the cabbage and transfer it to a zip lock bag.

Mix the Pickling ingredients in a small bowl and mix well until the sugar is dissolved.

Add the pickling liquid to the bag, remove the air from the bag as much as possible and seal the bag (note 2).

Leave it for minimum 1 hour, preferably overnight in the fridge.

Serve a small amount of Sweet and Sour Pickled Red Cabbage as a side or a garnish for a main dish such as grilled fish.

If you are not using all the Pickled Red Cabbage immediately, transfer the cabbage with the pickling liquid to a jar, put the lid on and keep it in the fridge. It keeps for about 10 days.

Making pickles in this way is one of the simplest - you can make them in an hour if you are in a hurry. Even if the pickling time is only 2 hours, the pickled cucumbers are so tasty and full of umami. Specks of white grains from the koji are pretty on the green cucumbers.Total Time assumes the pickling time is 2 hours, which is the shortest time.Please see the post Shio Kōji Recipes – Pork Sauté and Pickled Cucumbers for Meal Ideas using today&#39;s dish.

Cucumbers Pickled in Shio Kōji

/ 0.6lb cucumbers ((note 1))

1½ tbsp Shio Koji ((note 2))

mirin ((optional, note 3))

Cut both ends of the cucumbers off. Slice each cucumber diagonally into 7mm / ¼” thick pieces.

Place the cucumber slices in a zip lock bag.

Add Shio Kōji and mirin (if using) to the bag and massage the bag well, ensuring that all cucumber pieces are coated in Shio Kōji.

Remove air from the bag as much as possible and seal the bag.

Refrigerate for at least 2 hours, preferably overnight.

My Miso Pickled Vegetables (Vegetable Misozuke) are slightly different from most Misozuke recipes you might know of. The traditional miso pickling base is made of miso with a small amount of mirin. But my marinade contains a substantial amount of yoghurt which gives a milder saltiness to the pickled vegetables.I did not include Meal Ideas today because today&#39;s dish can go with almost anything as a side dish, or even nibbles.

Miso Pickled Vegetables (Vegetable Misozuke)

cucumber ((about 140 grams/4.9 ounces))

daikon ((white radish))

carrot

tbsp miso ((note 2))

tbsp Greek yoghurt ((note 3))

Trim both ends of the cucumber.

Halve the daikon and carrot vertically to make half-cylindrical shapes.

Mix the Misodoko ingredients well in a bowl, until lump free.

Put the misodoko in a ziplock bag.

Put the vegetables in the bag and massage gently, ensuring that all the vegetable pieces are coated in the misodoko.

Remove the air inside the bag as much as possible, then seal it.

Leave the bag in the fridge for at least 24 hours, up to 3 days (note 5).

Remove the vegetables from the bag, scraping off the misodoko as much as possible.

Rinse off the miso around the vegetables, pat dry, then slice them into 5-7mm/3⁄16-¼&quot; thick pieces.

Serving

If you have ever had a Japanese Curry at a restaurant, you probably know about this condiment called Fukujinzuke. It’s made of daikon (white radish) and other vegetables and tastes like sweet soy sauce with a touch of sourness. It is a great vegetarian dish.Don&#x27;t forget to see the section &#x27;MEAL IDEAS&#x27; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Home-made Fukujinzuke (Pickled Vegetables for Japanese Curry)

lotus root

cucumber

eggplant

ginger (, finely chopped)

konbu ((dried kelp), 5cm x 5cm/2" x 2")

100 milliliters/3.4 ounces soy sauce

mirin

milliliters/1.4 ounces vinegar

Cut daikon, lotus root, cucumber and eggplant into small rectangular shape of 1cm x 1.5cm/⅜” x ⅝&quot;, 1-2mm/1⁄16&quot; thick.

Place eggplant pieces in water to prevent them from browning due to oxidisation.

Add all the vegetables and ginger to a large bowl and sprinkle salt over the vegetables. Using both hands, mix well so that the salt coats the vegetables evenly. Leave it for 15 minutes.

Add water to the bowl of vegetables, then drain. Taking a handful of vegetables at a time, squeeze the water out as much as possible and put all the vegetables into the sauce pan.

Add all the Marinade ingredients to the saucepan and bring to a boil.

Turn the heat off and cool it down (it is OK to be slightly warm).

Transfer the vegetables and the marinade to a zip lock bag. Put the konbu in the bag as well.

Remove as much air as possible from the bag and seal the zip.

Marinate in the fridge for 24 hours. Drain and serve as needed (note 3).

Top 4 japanese pickles recipes from across the web

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Sweet and Sour Pickled Red Cabbage

Cucumbers Pickled in Shio Kōji

Miso Pickled Vegetables (Vegetable ...

Home-made Fukujinzuke (Pickled Vege...

Top 4 japanese pickles recipes from across the web

The most viewed japanese pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet and Sour Pickled Red Cabbage

Cucumbers Pickled in Shio Kōji

Miso Pickled Vegetables (Vegetable ...

Home-made Fukujinzuke (Pickled Vege...

The most viewed japanese pickles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine