Japanese Pickled Vegetables (Tsukemono)
A vibrant assortment of crisp vegetables preserved in a sweet-salty rice vinegar brine with kombu and chili heat. Serve as a bright side, palate cleanser, or addition to rice bowls.
- Total time
- 25 min
- Servings
- 4
- Calories
- 65
- Protein
- 1g
Ingredients
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Open the appInstructions
Step 1
Combine rice vinegar, water, sugar, and salt in a small saucepan over medium heat.
Step 2
Stir until sugar dissolves completely, about 1 minute. Do not boil.
Step 3
Add kombu strip and red chili. Remove from heat and let cool to room temperature, ~10 minutes.
Step 4
Julienne daikon and carrot into thin matchsticks, about 2 inches long.
Step 5
Slice cucumber crosswise on a diagonal into half-moons, about 1/4-inch thick.
Step 6
Transfer cooled brine into a glass jar. Add daikon, carrot, and cucumber.
Step 7
Stir gently to distribute vegetables evenly. Cover and refrigerate at least 2 hours before serving.
Step 8
Before serving, tear shiso leaves (if using) and scatter over top with sesame seeds.
Tools you’ll need
- small saucepan
- glass jar (32 oz or larger)
- sharp knife or vegetable mandoline
- wooden spoon
- cutting board
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