Tsukemono

Name: Tsukemono
Yield: Makes 400 ml (13½ fl oz/1⅔ cups) of pickling liquid
Cuisine: Japanese
Ingredients: 500 ml (18 fl oz/2 cups) rice vinegar; 500 ml (18 fl oz/2 cups) water; 400 g (14 oz/1¾ cups) granulated sugar; 1 large cucumber, thinly sliced; ½ Savoy cabbage, cut into bite-sized squares; 1 carrot, finely sliced; 2 tbsp fine sea salt; 1-2 large red chillies, thinly sliced; 1 tbsp red pickled ginger (Japanese beni shoga), or use fresh ginger, peeled and julienned; 1 tbsp red pickled ginger (Japanese beni shoga), or use fresh ginger, peeled and julienned; 1 tbsp red pickled ginger (Japanese beni shoga), or use fresh ginger, peeled and julienned

Pickled Veg

Preparation info

Makes
400 ml
of pickling liquid

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Ingredients

500 ml (18 fl oz/2 cups) rice vinegar
500

Asia
Japan
Side dish
Vegan

Method

Combine the vinegar, measured water and sugar in a medium pan and bring to the boil over a high heat. Remove from the heat and let it cool down for 1 hour. Meanwhile, prepare all the vegetables, keeping them separate.
In a colander, mix the cucumber, cabbage and carrots together, sprinkle the salt over the vegetables and rub it over them until they are complete