Tsukemono

Tsukemono

Crisp Japanese quick pickles brined with salt, kombu, and a touch of rice vinegar.

Total 3 hr Makes 6 servings Calories 28/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher

Tsukemono are Japanese pickled vegetables, often cucumber, daikon, and cabbage, salted and lightly pressed to draw out moisture and concentrate flavor. A short soak with kombu and vinegar adds savory depth, making these crunchy pickles a traditional side for rice, miso soup, or grilled fish.

Ingredients

  • 1 English cucumber, thinly sliced
  • 1 cup daikon radish, thinly sliced
  • 1 cup napa cabbage, roughly chopped
  • 1 carrot, julienned
  • 1 1/2 tablespoons kosher salt
  • 1 piece dried kombu, about 2 inches, wiped clean
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • 1 small dried red chile, sliced (optional)

Method

  1. Place the cucumber, daikon, napa cabbage, and carrot in a large bowl.

  2. Sprinkle the kosher salt over the vegetables and toss well to coat evenly.

  3. Transfer the vegetables to a resealable bag or shallow dish, tuck in the kombu and sliced chile, and press out excess air if using a bag.

  4. Weight the vegetables with a plate and something heavy on top, or seal the bag tightly, and let sit at room temperature to draw out moisture.

  5. Drain off the liquid that has accumulated, then rinse the vegetables briefly under cold water and squeeze gently to remove excess water.

  6. Return the vegetables to the bowl, drizzle with rice vinegar and sugar, and toss to combine.

  7. Refrigerate the pickles in a covered container to let the flavors develop.

  8. Remove the kombu, taste, and adjust with a pinch more salt or vinegar if needed before serving chilled.

Rate this recipe

★ 3.9 (1)

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    Tsukemono

    Tsukemono are Japanese pickled vegetables, often cucumber, daikon, and cabbage, salted and lightly pressed to draw out moisture and concentrate flavor. A short soak with kombu and vinegar adds savory depth, making these crunchy pickles a traditional side for rice, miso soup, or grilled fish.

    3 hr 6 servings 28 cal

    Ingredients

    • 1 English cucumber, thinly sliced
    • 1 cup daikon radish, thinly sliced
    • 1 cup napa cabbage, roughly chopped
    • 1 carrot, julienned
    • 1 1/2 tablespoons kosher salt
    • 1 piece dried kombu, about 2 inches, wiped clean
    • 1 tablespoon rice vinegar
    • 1 teaspoon sugar
    • 1 small dried red chile, sliced (optional)

    Method

    1. 1

      Place the cucumber, daikon, napa cabbage, and carrot in a large bowl.

    2. 2

      Sprinkle the kosher salt over the vegetables and toss well to coat evenly.

    3. 3

      Transfer the vegetables to a resealable bag or shallow dish, tuck in the kombu and sliced chile, and press out excess air if using a bag.

    4. 4

      Weight the vegetables with a plate and something heavy on top, or seal the bag tightly, and let sit at room temperature to draw out moisture.

    5. 5

      Drain off the liquid that has accumulated, then rinse the vegetables briefly under cold water and squeeze gently to remove excess water.

    6. 6

      Return the vegetables to the bowl, drizzle with rice vinegar and sugar, and toss to combine.

    7. 7

      Refrigerate the pickles in a covered container to let the flavors develop.

    8. 8

      Remove the kombu, taste, and adjust with a pinch more salt or vinegar if needed before serving chilled.