Konnichiwa, A chef's trick to remove all the air from the bag is to carefully place the bag in a large bowl of cold water, stopping before you get to the opening of the bag (not letting any water inthe bag); whilst the bag is still in the water, seal the bag completely, then voila, a bag of vegetables and marinade without much air. Thank you for posting these videos 💮🇯🇵😋
You're welcome Michelle! You can also use a chamber vacuum, which is what I usually use, this will also have the added benefit of compressing the veggies which makes the brine soak in faster. If you're trying to lacto-ferment the pickles, getting rid of all of the air provides an anaerobic environment that reduces the chances of unwanted microbes (like mold or yeast) while providing the lactic acid bacteria their preferred environment.
Hi, Yes, chamber vacuums do the same job, I mentioned the water hack as most households wouldn't have or possibly even know about chamber vacuums. Again, exactly right about iliminating chance of most molds/ yeasts (anaerobic ones being the curveball 😉) hmm are you a chef/scientist/ both or none? (Sorry, only found your videos in the wee hours so have not found out yet). Take care 🤗
You're welcome Amber! My great grandmother grew all of her own veggies and made so many different pickles, but I was too young to learn her secrets, so I know how you feel. Now that I live over here I've been trying to absorb as much cooking knowledge as I can. Glad to hear this was helpful!
@@amberayame415 Having lived here for 10 years now, Japan has its upsides, but they're tempered by a lot of downsides as well. I guess the grass is always greener on the other side 😆
@@NoRecipes lol when I first moved to Europe in 1993, all I did was miss Walmart for the 6 yrs I was there 😆- then I got back to California and thought, Walmart’s really not that cool lol 😂 yes, the grass is always greener lol - but it will be different when I live in Japan! 🇯🇵 ☺️😂
It’s Mother’s Day this Sunday in the uk, and as my mum knows I love visiting, learning the language and cooking the food of Japan she’s asked me to prepare a meal including chicken katsu curry - which she’d seen on tv ☺️ I’m going to try your recipe and serve it to my family, using all my favourite Japanese tableware and hopefully neat presentation skills! I love tsukemono, and I’m sure they will too. ありがとうございます！
Great video ... my first visit with you, and I like what I saw. Am a whole food, plant based, sansei ... always looking for better ways to enjoy "dining". Got subscribed, will browse your videos ... looking forward to lots of tasty learning. Tomiko
Unfortunately nori is a totally different kind of seaweed from konbu and it will not work. It's kinda like comparing tomatoes to lettuce. The konbu is there to add umami, so you can substitute with a pinch of MSG if you can't find it.
konbu is a type of kelp that is rich in glutamate (a compound that makes the taste of umami). If you have a Japanese market near you they should carry it. Otherwise you could check online. If you can't find it, a pinch of MSG will give you a similar taste.
These pickles will lactoferment if left to ferment, but all three of these pickles are a fresh style of pickle that's usually eaten within a week or two of making them and aren't really meant for long term preservation.
This style of pickle is called "Asazuke" in Japanese, which means "lightly pickled". It's more like a salad than a true pickle (which undergoes lactofermentation). Long story short, it's not really recommended to keep these for a long time. I'll post some other style of pickles in the future that work better for long-term preservation.
I'm happy to hear this was helpful! The basis for baby food here is Okayu, which is a rice porridge made by cooking rice in a large quantity of water or dashi stock. To this other things can be added such as pureed veggies, boneless white-meat fish, etc. Pickles are not only too salty, they're too hard for babies to chew.
Thank you for sharing. I will try make some. One question though arising from my health concern regarding the saltiness. Is there a way the people in Japan reduce the saltiness of the pickle before eating? Like giving it a quick rinse in water?
Hi Joseph, pickles in Japan are used as a condiment to season rice (i.e. you eat the pickles with rice). That's one of the reasons why they tend to be salty. Rinsing them probably won't reduce the salt content much as the salt has seeped into the vegetables. The only way to reduce the salt content after the fact would be to soak the pickles in water. This will make them taste watery and I would not recommend it. The better option would be to just reduce the amount of salt when you make the pickles in the first place, but keep in mind they won't keep as well with a lower amount of salt.
Hi Rome, that I've never tried it but it should work, that being said, sugar substitutes tend to be sweeter than real sugar, so you'll probably want to reduce the quantity.
Love your recipes, can you show how to do pickles with sake lees? My mom used to keep a pickle bed in the fridge, but I never learned how. I remember napa tsukemono from childhood, love it... thank you!
Thanks eL Mo! The pickles with sake lees are a bit more complicated to make a recipe for because sake lees come in such a wide variety of textures and taste (i.e. some require the addition of water, or salt). The basic process though is to salt the vegetables and then submerge them in a paste made from sake lees, sugar (and water if it needs it).
Hi Yori, you could, but the wakame wouldn't do the same thing as konbu (kind of like adding cucumbers instead of onions to a dish). Konbu has a high concentration of an amino acid called glutamate which gives the pickles the taste of umami (wakame does not).
Thanks for the suggestions. Are you referring to Menma? As for the squash we don't really pickle squash (like zucchini) in Japan. Kabocha is sometimes picked but you can follow a similar process to the cucumber asazuke for that.
Thank you for sharing this! Do you have a recipe for misozuke eggplant and cucumber pickles? Growing up, I remember my neighbor had a vat of miso for use in pickling in their garage. Memories! Thanks so much!
You’re welcome! I don’t have a recipe up for miso zuke, but I usually just use a combination of sugar and miso and then embed the vegetables in the miso.
Hi Nina, If you store it in the fridge, they should last for about a week. After that they will start to lactoferment, which will make them increasingly sour. As long as they don't get slimy, moldy or start to smell bad (all indicators that bad microbes have taken over), they should be okay to eat even after they start to lactoferment, but this style of pickle is best enjoyed fresh.
This magic konbu that you are using :) Can North Americans use kelp as a substitute ? (Kelp Atlantic Ascophyllum nodosum) / dry chips What is the konbu actually doing ? Is it more than flavor ? Thanks for the great video, very interesting !
Konbu (i.e. kelp) is a rich source of glutamates. These are amino acids that create the taste of umami, and it's the natural equivalent to MSG. While different types of kelp (as well as the conditions they were grown in) can effect the amount of amino acids they contain, you will likely get some boost in umami no matter what type of kelp you use.
Hi Mark! Thank you for the wonderful recipes. I failed to get the recipes from my mom....and she's gone now. THANK YOU!!!! Question: I have fresh English Cucumbers (from my garden), they'll work, yes? Take care!
Hi Maya, I'm sorry to hear about your mom 😢. Regarding English cucumbers, yes they will work great as long as you pick them before they get too large. If they're big and seedy. you may want to trim the ends off and remove the seeds first (or you can cut them in half lengthwise and scrape the seeds out with a spoon). I hope you're having a great week!
@@mayawalston5510 Hi Maya, pickle presses help speed up the pickling process by helping to squeeze out water from the vegetables and keeping them submerged in the liquid. When you're using a brine, you can achieve this by putting everything in a zipper bag and pressing out the air. If you're just using salt, you can also get the same effect by bagging and putting a weight on the bag. Hope that helps!
Lacto-fermentation involves live probiotics so there are a lot of factors that can influence it's shelf-life (including how sour your like your pickles). My suggestion would be to throw them out if they start smelling bad, get slimy, or carbonated (all signs that other bacteria/mold has taken hold.
@@NoRecipes Ah, thank you for the answer. I just tried out the Sojasauce picels today. I hope that it is also ok to just marinade them for 6 hours....😅
I fix it in 2 phases. First day vegetables and salt only, next day removing fluid, adding different spices, vinegar, soy sauce, sugar, konbu , absorbing for some hours, then serving it.Asazuke is the most delicious way to enjoy vegetables.
Hi Dieter, that's an interesting way of making pickles and I bet it tastes great! Here in Japan, an alternate name for Asazuke is Ichiyazuke (overnight pickles), so the process is usually much simpler. With the pickles being made directly in a brine or simply salted.
@@NoRecipes That is exactly the way I make it!Salted over night , 塩分3% of vegetable weight, for example 30gram for 1kilo, next day removing the brine and adding spices etc. and serving it after some hours, like my japanese wife told me.白菜、パプリカ mix is my favourite asazuke. a bit of freshly ground 山椒sanshou, japanese mountain pepper, is a perfect spice adding.
Hi Kay, the full list of ingredients is in the video description. Also, if you ever need more information all of my videos have a very detailed recipe on my website (the link is also in the video description).
The ingredient measurements are in the description below, and you can also click through on the "Printable Recipe" link to see a much more detailed blog post about this.
I wouldn't recommend it. There are methods of pickling that can preserve them for much longer, but these aren't intended to last for more than a few weeks. For canning, I think you need to a relatively low pH, and these don't include any vinegar. The other problem with canning is that you will cook the vegetables, which will change their texture.
Hi Ladebalken, do you have Lebanese or Persian cucumbers in the markets near you? They are fairly similar in size and texture to Japanese cucumbers and make a good substitute. If you remove the seeds, English cucumbers work as well.
Hi Xiomara, I'm doing good, how are you? I normally prefer my veggies fresh, but since I can't get out to the store as much as I used to, I'm looking for ways to make them last.
Hi greywolf2155, you could, but I would not recommend it for several reasons. The first is that I dashi isn't typically added to pickles because it can make the pickles taste fishy. The second is that hondashi is loaded with MSG, flavorings and additives and is not a good substitute for dashi. If you want a quick way to add umami and don't have qualms with using MSG, you'd be better off adding MSG to the pickles which will give you the umami without the fishy taste.
Hi Mark, I had no idea you had a UA-cam channel! I’ve watched you on NHK, with “We Love Bento” and love your style! I’m nearly positive I’ve had shiozuke pickles before, made with green cabbage (not Napa) and it was addictive! Just slightly salty, but still a bit crunchy. Like you mentioned, perfect with rice. If using a flat container, how much weight should be on the pickles? I’ve seen just a ceramic plate used, also those pickle-making contraptions in Japan that have a screw to press the pickles. Do you have a favorite?
Hi Lisa, thanks for tuning into Bento Expo, and for the nice comment! Yep, Shiozuke can be made with regular cabbage as well (it's often served as an appetizer at Japanese restaurants in the US). As for the weight, the screw topped presses speed things up a bit, but they're not necessary (I don't use one). You can use a plate with a few cans on it, or really anything to apply pressure to the veggies. Hope that helps!
No Recipes fantastic!! (I feel foolish for getting the name of the show incorrect) I plan on making tsukemono this weekend, thanks to your video- so thanks!!🥬🌶🥕🥒🥢
Hi Rainy, you can see a more thorough explanation by clicking through to the full "Printable Recipe", but the short answer is that you can just leave it out.
No Recipes oh😪. Thank you. I am going to try that. The stores where Im located do not carry the sake, so thats why I asked if there is a good sub for it!
I have a recipe for Gari already (please search the channel). As for the others, most of them are on my list to make, but some of them take months to do, which is why I haven't gotten around to it yet.😅
👍🏽 Thats how I make my western-style pickles. It works really well for veggies like beets, onions, or red cabbage because the acidity makes the color really pop.
😆By that logic, all pickles are not Chinese food, but Mesopotamian food as the first archeological records of vegetables being pickled in brine dates back to 2400 BC in the the region which is now known as Syria and Iraq. I never said that the Japanese invented pickling, I'm just presenting a style of pickle that we eat here in Japan today, which no doubt was influenced by other Asian cultures (including China).
Hi joegt123, sugar is a quintessential ingredient in Japanese cuisine that is used to balance salt and umami. If you can't eat sugar, you can substitute with other sweeteners but it won't have the right taste if you don't add something to add sweetness.
I'm Japanese so I was very happy to see this video.
You are a good cooker and thank you for teaching Japanese cooking to the world !!
Welcome to the channel and thanks for taking the time to leave a comment!
ماهو الكامبوو
@@hudatelbany3202 kombu (sometimes konbu) , in Japanese 昆布 , is a type of dried kelp commonly used in Japanese cuisine. Happy cooking!
Love love Japanese pickles. Thank you for sharing the three different ways.
You're welcome Maribel! There's a lot more than 3 types of pickles in Japan, but I tried to keep it to the basics for this one.😉
Thank you for these recipes. Hello from France. 🙏
You're welcome, and hello from Tokyo!
Thank you, I like the idea of doing it on a bag, genious
Konnichiwa,
A chef's trick to remove all the air from the bag is to carefully place the bag in a large bowl of cold water, stopping before you get to the opening of the bag (not letting any water inthe bag); whilst the bag is still in the water, seal the bag completely, then voila, a bag of vegetables and marinade without much air.
Thank you for posting these videos 💮🇯🇵😋
You're welcome Michelle! You can also use a chamber vacuum, which is what I usually use, this will also have the added benefit of compressing the veggies which makes the brine soak in faster. If you're trying to lacto-ferment the pickles, getting rid of all of the air provides an anaerobic environment that reduces the chances of unwanted microbes (like mold or yeast) while providing the lactic acid bacteria their preferred environment.
Hi, Yes, chamber vacuums do the same job, I mentioned the water hack as most households wouldn't have or possibly even know about chamber vacuums. Again, exactly right about iliminating chance of most molds/ yeasts (anaerobic ones being the curveball 😉) hmm are you a chef/scientist/ both or none? (Sorry, only found your videos in the wee hours so have not found out yet). Take care 🤗
@@michelledennett59 I'm a little both 😄 Welcome to the channel, and I hope you're having a great week!
Thanks for sharing you tsokimono vegetables by using simple and easy appetizer
You're welcome!
Nice video thank you. You made it so easy to follow!
You're welcome!
What a well presented video. Thank you for explaining things in a clear way 😊
You're welcome!
Thank you!!! 🙂👍 realize now I never thought to ask my ba-Chan when she was alive, how to make these things I always took for granted! Appreciate you!
You're welcome Amber! My great grandmother grew all of her own veggies and made so many different pickles, but I was too young to learn her secrets, so I know how you feel. Now that I live over here I've been trying to absorb as much cooking knowledge as I can. Glad to hear this was helpful!
@@NoRecipes I can’t wait to retire in 5 years and move to Japan! You are living the dream! 😀😊wow, she grew her own vegetables- very cool!
@@amberayame415 Having lived here for 10 years now, Japan has its upsides, but they're tempered by a lot of downsides as well. I guess the grass is always greener on the other side 😆
@@NoRecipes lol when I first moved to Europe in 1993, all I did was miss Walmart for the 6 yrs I was there 😆- then I got back to California and thought, Walmart’s really not that cool lol 😂 yes, the grass is always greener lol - but it will be different when I live in Japan! 🇯🇵 ☺️😂
This video was wonderful, your movements, speech and how you show what to do reminded me of those Japanese game show hosts which was really fun to see
Hi, thanks for the video :)
Can I use a vakuum sealer to make tsukemono in bigger batches?
You're welcome Yumie. Using a chamber vacuum, will speed the pickling process up a little, but it shouldn't effect the size of the batch you make.
Honestly, ginger has such a nice aroma and kinda fresh tasting spice, I've been slowly garnering an appreciation for ginger lately
It's one of my favorite spices!
Will try thisssss! I love tsukemono 🥰
I hope you enjoy it 😀
It’s Mother’s Day this Sunday in the uk, and as my mum knows I love visiting, learning the language and cooking the food of Japan she’s asked me to prepare a meal including chicken katsu curry - which she’d seen on tv ☺️ I’m going to try your recipe and serve it to my family, using all my favourite Japanese tableware and hopefully neat presentation skills! I love tsukemono, and I’m sure they will too. ありがとうございます！
Wow your mom is lucky to have you! Good luck with the dinner, I hope you all enjoy the meal😄
Amazing information 👌
Thanks!
Quest anno il mio orticello mi sta dando tante zucche come posso conservarle è possibile fare questo tipo di ricette anche per loro?grazie ❤
thanks brother i will difenitely try this recipes share more please thanks god bless
You're welcome Virgo, hope you enjoy it!
Great video ... my first visit with you, and I like what I saw. Am a whole food, plant based, sansei ... always looking for better ways to enjoy "dining". Got subscribed, will browse your videos ... looking forward to lots of tasty learning. Tomiko
Thanks Tomiko! Welcome to the channel!
Can i replace konbu with nori sheets if i cant find it? Thanks.
Unfortunately nori is a totally different kind of seaweed from konbu and it will not work. It's kinda like comparing tomatoes to lettuce. The konbu is there to add umami, so you can substitute with a pinch of MSG if you can't find it.
@@NoRecipes Tqsm.
Hi..your recipe pickeled is so yummy..just wondering what is combo?is it a seaweed?where did i buy combo..im from phillipines...
konbu is a type of kelp that is rich in glutamate (a compound that makes the taste of umami). If you have a Japanese market near you they should carry it. Otherwise you could check online. If you can't find it, a pinch of MSG will give you a similar taste.
Ok..thanks for the info....🤗🤗🤗
Hi..i got the konbu in online ..keep sharing your different pickled veges.
Bravo Marc! I look forward to trying these.
Thanks! I hope you're doing well😀 Have a great Sunday!
I love pickles a lot ❤️
👍🏽 Me too!
Always oishi ! 😋😋😋🇺🇸🇵🇭Domo arigato 🙏
You're welcome Arturo!
Wonderful and easy recipes. Thank you 🙏.
Thanks Nenko!
Thank you for sharing ❤️
You're welcome!
Super informative. Thank you.
You're welcome!
Looks perfect. Thanks for this.
Thanks Ami! I hope you enjoy it!
So good recipe my friend^^
Thanks! I'm glad you liked it!
What’s the best way to keep them after fermentation and how long do they last?
These pickles will lactoferment if left to ferment, but all three of these pickles are a fresh style of pickle that's usually eaten within a week or two of making them and aren't really meant for long term preservation.
Refreshing!
Thanks Ray!
How do you preserve these pickles for a longer time? For example 1 month?
This style of pickle is called "Asazuke" in Japanese, which means "lightly pickled". It's more like a salad than a true pickle (which undergoes lactofermentation). Long story short, it's not really recommended to keep these for a long time. I'll post some other style of pickles in the future that work better for long-term preservation.
Thank you sooo much! It’s really well explained! I was wondering what Japanese people cook for babies? Would pickes work? too sugary/salty?
I'm happy to hear this was helpful! The basis for baby food here is Okayu, which is a rice porridge made by cooking rice in a large quantity of water or dashi stock. To this other things can be added such as pureed veggies, boneless white-meat fish, etc. Pickles are not only too salty, they're too hard for babies to chew.
Thank you sooo much!! I’ll check Okayu recipes for baby, then!
Thank you for sharing. I will try make some. One question though arising from my health concern regarding the saltiness. Is there a way the people in Japan reduce the saltiness of the pickle before eating? Like giving it a quick rinse in water?
Hi Joseph, pickles in Japan are used as a condiment to season rice (i.e. you eat the pickles with rice). That's one of the reasons why they tend to be salty. Rinsing them probably won't reduce the salt content much as the salt has seeped into the vegetables. The only way to reduce the salt content after the fact would be to soak the pickles in water. This will make them taste watery and I would not recommend it. The better option would be to just reduce the amount of salt when you make the pickles in the first place, but keep in mind they won't keep as well with a lower amount of salt.
@@NoRecipes Thank you for replying. I will bear that in mind.
I am on keto, can I use sugar substitute for brine such as erythriol
or stevia?
Hi Rome, that I've never tried it but it should work, that being said, sugar substitutes tend to be sweeter than real sugar, so you'll probably want to reduce the quantity.
@@NoRecipes Thank you. I'll try and see what will happen. I really like tsukemono so much and would like to fit it in my current diet.
@@mysterycharm03 I hope it works out!
My mother never uses sugar when making Japanese food. It’s a modern convention kinda like mayonnaise on sushi. Totally unnecessary.
I love making lacto fermented pickle. Lately I'm making it with raw beet with ginger and carrot
Cool idea, thanks for sharing!
Can you do without sugar?, I am diabetic ,
It will change the balance of taste, but yes, absolutely!
Love your recipes, can you show how to do pickles with sake lees? My mom used to keep a pickle bed in the fridge, but I never learned how. I remember napa tsukemono from childhood, love it... thank you!
Thanks eL Mo! The pickles with sake lees are a bit more complicated to make a recipe for because sake lees come in such a wide variety of textures and taste (i.e. some require the addition of water, or salt). The basic process though is to salt the vegetables and then submerge them in a paste made from sake lees, sugar (and water if it needs it).
@@NoRecipes Thank you!
Why doesn't this have more views?
Can you substitute wakame for the konbu?
Hi Yori, you could, but the wakame wouldn't do the same thing as konbu (kind of like adding cucumbers instead of onions to a dish). Konbu has a high concentration of an amino acid called glutamate which gives the pickles the taste of umami (wakame does not).
Can u do pickled bamboo shoots and squash
Thanks for the suggestions. Are you referring to Menma? As for the squash we don't really pickle squash (like zucchini) in Japan. Kabocha is sometimes picked but you can follow a similar process to the cucumber asazuke for that.
@NoRecipes maybe? I'm not familiar with the actual terms but interesting to know ty
Thank you for sharing this! Do you have a recipe for misozuke eggplant and cucumber pickles? Growing up, I remember my neighbor had a vat of miso for use in pickling in their garage. Memories! Thanks so much!
You’re welcome! I don’t have a recipe up for miso zuke, but I usually just use a combination of sugar and miso and then embed the vegetables in the miso.
@@NoRecipes Thank you for your reply! I will experiment with what you shared!
How long can you store the vegetables pickled in these styles?
Hi Nina, If you store it in the fridge, they should last for about a week. After that they will start to lactoferment, which will make them increasingly sour. As long as they don't get slimy, moldy or start to smell bad (all indicators that bad microbes have taken over), they should be okay to eat even after they start to lactoferment, but this style of pickle is best enjoyed fresh.
@@NoRecipes Thank you very much for the elaborate answer and the good video. I will give it a try !
@@rdcaldarella You're welcome, I hope you enjoy them!
This magic konbu that you are using :) Can North Americans use kelp as a substitute ? (Kelp Atlantic Ascophyllum nodosum) / dry chips
What is the konbu actually doing ? Is it more than flavor ? Thanks for the great video, very interesting !
Konbu (i.e. kelp) is a rich source of glutamates. These are amino acids that create the taste of umami, and it's the natural equivalent to MSG. While different types of kelp (as well as the conditions they were grown in) can effect the amount of amino acids they contain, you will likely get some boost in umami no matter what type of kelp you use.
Hi Mark! Thank you for the wonderful recipes. I failed to get the recipes from my mom....and she's gone now. THANK YOU!!!! Question: I have fresh English Cucumbers (from my garden), they'll work, yes? Take care!
Hi Maya, I'm sorry to hear about your mom 😢. Regarding English cucumbers, yes they will work great as long as you pick them before they get too large. If they're big and seedy. you may want to trim the ends off and remove the seeds first (or you can cut them in half lengthwise and scrape the seeds out with a spoon). I hope you're having a great week!
@@NoRecipes Thank you for the reply, Mark--also for your kind words.
@@mayawalston5510 Hi Maya, pickle presses help speed up the pickling process by helping to squeeze out water from the vegetables and keeping them submerged in the liquid. When you're using a brine, you can achieve this by putting everything in a zipper bag and pressing out the air. If you're just using salt, you can also get the same effect by bagging and putting a weight on the bag. Hope that helps!
Great video! Instead of Sake, can you use rice vinegar or mirin?
Wow!
Thanks!
Love tsuquemono
Me too!
For how long can you have these vegetables in the fridge?
Lacto-fermentation involves live probiotics so there are a lot of factors that can influence it's shelf-life (including how sour your like your pickles). My suggestion would be to throw them out if they start smelling bad, get slimy, or carbonated (all signs that other bacteria/mold has taken hold.
@@NoRecipes Ah, thank you for the answer. I just tried out the Sojasauce picels today. I hope that it is also ok to just marinade them for 6 hours....😅
What can we use instead of kombu to get unami taste?
If you're okay using MSG, that will be the closest in terms of taste. Otherwise you can just leave it out.
Can we use green chillies?
Hi Suresh, yes that will work too!
I fix it in 2 phases. First day vegetables and salt only, next day removing fluid, adding different spices, vinegar, soy sauce, sugar, konbu , absorbing for some hours, then serving it.Asazuke is the most delicious way to enjoy vegetables.
Hi Dieter, that's an interesting way of making pickles and I bet it tastes great! Here in Japan, an alternate name for Asazuke is Ichiyazuke (overnight pickles), so the process is usually much simpler. With the pickles being made directly in a brine or simply salted.
@@NoRecipes That is exactly the way I make it!Salted over night , 塩分3% of vegetable weight, for example 30gram for 1kilo, next day removing the brine and adding spices etc. and serving it after some hours, like my japanese wife told me.白菜、パプリカ mix is my favourite asazuke. a bit of freshly ground 山椒sanshou, japanese mountain pepper, is a perfect spice adding.
and if I can get Yuzu here, I will use it too,lemon peel an /or juice is also possible, fresh chili is another good idea.
Please spell the names your saying so I know what to write on the containers. Helps me learn. Thank you
Hi Kay, the full list of ingredients is in the video description. Also, if you ever need more information all of my videos have a very detailed recipe on my website (the link is also in the video description).
I am going to try the cabbage pickled. I dont have a weight, please give me some idea how much salt ur using in this recipe. Thank you.
The ingredient measurements are in the description below, and you can also click through on the "Printable Recipe" link to see a much more detailed blog post about this.
Longer... how long ??
Hi Frank, can you please provide some more context?
More info please
Are pickles the source of Mark's genki-ness?😂😂
🤣I’m powered by 🍙and🍜
Could I can bath-water can these pickles? I’m swimming in cukes from my garden and really prefer the Asian-style brines.
I wouldn't recommend it. There are methods of pickling that can preserve them for much longer, but these aren't intended to last for more than a few weeks. For canning, I think you need to a relatively low pH, and these don't include any vinegar. The other problem with canning is that you will cook the vegetables, which will change their texture.
Tsukemono☺
I wish I could find some Japanese cucumber in Germany...
I even tried to find seeds to grow them myself, but finding a shop selling the seeds is hard.
Hi Ladebalken, do you have Lebanese or Persian cucumbers in the markets near you? They are fairly similar in size and texture to Japanese cucumbers and make a good substitute. If you remove the seeds, English cucumbers work as well.
@@NoRecipes Really? Then I will look into it and give it a try!
Hi how u being? I'm not good on pickling foods but thanks,stay safe I'm ready for normality I'm missing restaurants foods😀😀🙏
Hi Xiomara, I'm doing good, how are you? I normally prefer my veggies fresh, but since I can't get out to the store as much as I used to, I'm looking for ways to make them last.
@@NoRecipes 😁I got u 😁 I know I'm missing my fruits and veggies to, I'm good too with Xtra stress 😁 #staysafe 🙏🍓🍌🍍🥝🍐🍉
What if we don't have kombu? :)
Hi Richard X, you can leave it out. It's there for umami, so the pickles won't have quite the same taste, but they'll still be delicious.
@@NoRecipes Thanks :))
@@NoRecipes Would hondashi be a reasonable substitute, to get some of that umami?
Hi greywolf2155, you could, but I would not recommend it for several reasons. The first is that I dashi isn't typically added to pickles because it can make the pickles taste fishy. The second is that hondashi is loaded with MSG, flavorings and additives and is not a good substitute for dashi. If you want a quick way to add umami and don't have qualms with using MSG, you'd be better off adding MSG to the pickles which will give you the umami without the fishy taste.
@@NoRecipes Thanks!
Can we skip sake in Shiozuke? Muslims cannot consume sake, but there is halal mirin. I don't know if mirin can substitute sake.
Hi Odin, the sake is there to add umami to the pickles, but it is not necessary. You can get a similar bump in umami by adding a pinch of MSG.
Hi Mark, I had no idea you had a UA-cam channel! I’ve watched you on NHK, with “We Love Bento” and love your style! I’m nearly positive I’ve had shiozuke pickles before, made with green cabbage (not Napa) and it was addictive! Just slightly salty, but still a bit crunchy. Like you mentioned, perfect with rice. If using a flat container, how much weight should be on the pickles? I’ve seen just a ceramic plate used, also those pickle-making contraptions in Japan that have a screw to press the pickles. Do you have a favorite?
Hi Lisa, thanks for tuning into Bento Expo, and for the nice comment! Yep, Shiozuke can be made with regular cabbage as well (it's often served as an appetizer at Japanese restaurants in the US). As for the weight, the screw topped presses speed things up a bit, but they're not necessary (I don't use one). You can use a plate with a few cans on it, or really anything to apply pressure to the veggies. Hope that helps!
No Recipes fantastic!! (I feel foolish for getting the name of the show incorrect) I plan on making tsukemono this weekend, thanks to your video- so thanks!!🥬🌶🥕🥒🥢
Is there any sub for Sake?
Hi Rainy, you can see a more thorough explanation by clicking through to the full "Printable Recipe", but the short answer is that you can just leave it out.
No Recipes oh😪. Thank you. I am going to try that. The stores where Im located do not carry the sake, so thats why I asked if there is a good sub for it!
Super. I wanted to find the genuine recipe by Japanese who can speak English.
Glad to hear I could help!
Gari
Takuan
Umeboshi
Fukujinzuke
Beni Shoga
Shibazuke
Kyurizuke
I have a recipe for Gari already (please search the channel). As for the others, most of them are on my list to make, but some of them take months to do, which is why I haven't gotten around to it yet.😅
I cheat....I just throw my veggies in with some sushi vinegar
👍🏽 Thats how I make my western-style pickles. It works really well for veggies like beets, onions, or red cabbage because the acidity makes the color really pop.
All Pickles are Chinese food because it is made in the same way as paochai.
😆By that logic, all pickles are not Chinese food, but Mesopotamian food as the first archeological records of vegetables being pickled in brine dates back to 2400 BC in the the region which is now known as Syria and Iraq. I never said that the Japanese invented pickling, I'm just presenting a style of pickle that we eat here in Japan today, which no doubt was influenced by other Asian cultures (including China).
You lost me at sugar.
Hi joegt123, sugar is a quintessential ingredient in Japanese cuisine that is used to balance salt and umami. If you can't eat sugar, you can substitute with other sweeteners but it won't have the right taste if you don't add something to add sweetness.