Tsukemono, or the Art of Culinary Crunch

Classical Japanese cuisine encompasses an abundance of brined foods, especially vegetables, but also stone fruits, such as plums and apricots. They are known as tsukemono and come in two varieties—those that must be eaten within a few days and those that will last for several months, particularly if they are salted as well as fermented. The pickling works best if it is done in a crock with a movable lid that can be weighted and pressed down. This is to ensure that the pickled foods are always covered by the brine and to prevent air or undesirable bacteria from coming in contact with the food.