A Visual Guide to Making Tsukemono (漬物)

Thursday, November 10, 2011

select 3 Japanese cucumbers

slice thin

place slices in  the bottom of a Japanese pickle press
add 3 teaspoons of sea salt
mix well

place lid on and screw down as tightly as possible
allow to sit overnight

the next day, remove the lid
cucumber slices should be surrounded by liquid

place cucumbers in a strainer or colander
rinse under cold water for several minutes to remove excess salt
allow to drain completely

store the tsukemono in the refrigerator for up to 7 days
(if they last that long!)

Based on the recipe I found at The Black Moon.

Inspired to try this yourself?  Then get your own Japanese pickle press from Amazon.com.


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