konnichiwa it's Nami from just one cookbook back with another video for you
and today I'm going to share how to make japanese pickles tsukemono at home
shiozuke is a very simple type of tsukemono
as you will only need a few ingredients salt, water and vegetables you want to pickle
and it takes just a few hours to be ready
as you may already know, most japanese set meal, teishoku is usually served with
a main dish,soup, rice and one or two types of tsukemono
you can read all about different types of tukemono on my blog
and i put a link up here and in the description box below
now let's get started
shiozuke basic brine, regular: 5~10% brine, pickle for 6~12 hours
50 g sea salt per 1000ml water
put the measured water and sea salt in the pot and let the salt dissolved completely over medium heat
peel and cut 2 carrots into the length that would fit in the container and place them in the container
peel and cut 1 daikon radish in half or quarters vertically depending on its size and place them in the container
remove the leafy parts from 5 celeries and cut into the length that would fit in the container and place them in the container
you don’t need to cut cucumbers, just place them in the container
cut off the end of 3 eggplants and place them in the container
the ideal weight to put on the vegetable is 1.5~2 times the weight of pre-pickled vegetables
pour the brine until they are submerged
place a plate on top of the vegetable, and then put a weight on the plate
keep the tsukemono at room temperature for best pickling
for my 5% brine, the best pickling time is 8 hours
8 hours later, remove vegetables from the brine and transfer to a clean airtight container
store in refrigerator for 3~4 days
the brine can be re-used for 1 month
cut the tsukemono into slices when you are ready to serve
serve on a plate and enjoy!
(music)
itadaki masu!
by the way I wanted to share my new apron today
I always wear an apron when I cook at home
and recently I receive an apron from koda aprons as a gift
it's made in the state of georgia
using hundred percent organic cotton and US leather
if you are wondering their aprons are fully washable because they use all natural leather
and they get softened to be more malleable
I feel like I finally found an apron that fits
all my needs my koda apron is sturdy it fits my body perfectly and it looks so fashionable
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since you guys are all watching till the end of this video here's the japanese word of the day
tukemono, konomono, oshinko
these three words describe japanese pickles
when you travel to japan you may notice that japanese pickles are written in one of these words
so it might be good to know these describe the same thing
tsukemono, konomono, oshinko, have fun using it
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see you next time with a brand new video here on my youtube channel
mata ne!