Sliced cucumber pickled in salt and garnished with ginger, this simple Japanese pickled cucumbers (Tsukemono 漬物) recipe is your summertime staple.
Happy 2013! I hope everyone had a nice holiday with your loved ones and I’m back from my little break. Despite catching a cold that I am trying to get rid of, I got to spend time with friends that I don’t get to see often and also had a couple of out-of-town guests stay over at my house, which was really nice.
While I need some time to catch up on my work (please give me a few days to respond to your emails), I hope you enjoy these super quick and easyJapanese Pickled Cucumbers.
Japanese pickles, or we call itTsukemono(漬物) in Japanese, is a really important part of the Japanese meal. One or a few kinds of pickles are always served with rice and enjoyed as a garnish or palate cleanser.
Unlike western style pickles, Japanese pickles are considered as “preserved vegetables” as they are not primarily preserved in vinegar. They are usually preserved in salt (Shiozuke塩漬け), rice bran (Nukazue糠漬け),sakelees (Kasuzuke粕漬け), soy sauce (Shoyuzuke醤油漬け), vinegar, (Suzuke酢漬け), and miso (Misozuke味噌漬け).
Typically cucumber,Daikon(Japanese radish), eggplant, cabbage,Ume(Japanese plum) are used for Japanese pickles.
今天的泡菜叫Asazuke（浅渍け），字面意思是“浅腌制”。蔬菜仅在30分钟到几个小时之间腌制的时间很短，通常不如其他类型的咸味Tsukemono. If you don’t like cucumbers, you can also use napa cabbage (hakusai), daikon, and eggplant forAsazukeas well. I put ginger as seasoning today, but you can also usekombuor chili pepper which are also popular seasoning ingredients.
Pickled Cucumbers with Ginger
- 3Persian/Japanese cucumbers(8.8 oz, 250 g)
- 1tsp犹太洁食或海盐（我使用钻石晶体；一半用于餐盐）(5 g; 2% of cucumber weight)
- 1knobginger(½ inch, 1.3 cm)
Rinse the cucumbers and cut both sides of the edge.
Rub the 2 piece of cucumbers against each other until you see the small bubbles. It is to remove the bitterness from the cucumber. Discard the two ends.
Slice the cucumbers.
Peel the ginger and cut into julienne strips.
Remove the air out and seal completely.
Place a heavy object on top of the cucumbers and refrigerate it for 1-2 hours. Here I sandwiched the Ziploc bag with two plates and then put the mortar on top. I recommend 3 hours at most otherwise it gets too salty. Check the level of saltiness according to your preference. Enjoy!
You can keep the pickles in the refrigerator for 2-3 days. When the flavor is getting strong, remove the solution and store the pickles in an airtight container.