Tsukemono
Tsukemono is a traditional Japanese side dish of pickled vegetables. It is a popular accompaniment to a variety of meals and is known for its refreshing and tangy flavor.
Ingredients
- Assorted vegetables (cucumber, radish, cabbage, etc.)
- Salt
- Rice vinegar
- Sugar
- Konbu (kelp)
Instructions
- Wash and cut the vegetables into thin slices or small pieces.
- Sprinkle salt over the vegetables and let them sit for about 10 minutes to draw out excess moisture.
- Rinse the salt off the vegetables and squeeze out any remaining liquid.
- In a separate bowl, mix rice vinegar, sugar, and konbu to create the pickling solution.
- Add the vegetables to the pickling solution and let them marinate in the refrigerator for at least 1 hour before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 30 per serving
- Carbohydrates
- 7g
- Fiber
- 2g
- Protein
- 1g
- Fat
- 0g
Supplies
Bowl Knife Cutting board
Tools
Refrigerator
Serving suggestions
Serve tsukemono as a side dish with rice and miso soup for a complete Japanese meal.
Tips & tricks
Experiment with different vegetables and seasonings to create your own unique tsukemono recipes.
Cost
$5