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Shiozuke 塩漬け
10 serving
A simple Japanese salt preserved tsukemono. This will work for any vegetable, but leafy vegetables may not be the best choice.
Ingredients
Instructions
Instructions
1.
Bring brine almost to a boil and ensure all salt is dissolved.
2.
Place vegetables in a crock, jar, or other container. Pour brine over vegetables to submerge. Place a weight on top of vegetables to keep them submerged. Seal container tightly.
3.
Leave at room temperature for 8 hours, or to taste. Soft vegetables will take less time, so let soak according to how pickled you like them.
4.
Slice and serve vegetables. Refrigerate (not in the brine) after initial pickling period. Brine may be re-used, but will drop in concentration with each re-use.
Rekamanon,
1RCP
- Oct. 19, 2021