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
- ¾ cup rice vinegar
- ½ cup water
- 3 tbsp sugar
- 1.5 tsp salt
- 1 piece (4 inches) kombu (kelp strip)
- 1 whole red chili, sliced
- 1.5 cups daikon radish, julienned
- 1 cup carrot, julienned
- 1 medium cucumber, sliced into half-moons
- 4 leaves shiso leaves (optional), torn
- 1 tbsp sesame seeds (black or white)
Instructions
- 1
Combine rice vinegar, water, sugar, and salt in a small saucepan over medium heat.
- 2
Stir until sugar dissolves completely, about 1 minute. Do not boil.
- 3
Add kombu strip and red chili. Remove from heat and let cool to room temperature, ~10 minutes.
- 4
Julienne daikon and carrot into thin matchsticks, about 2 inches long.
- 5
Slice cucumber crosswise on a diagonal into half-moons, about 1/4-inch thick.
- 6
Transfer cooled brine into a glass jar. Add daikon, carrot, and cucumber.
- 7
Stir gently to distribute vegetables evenly. Cover and refrigerate at least 2 hours before serving.
- 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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