miyubail it's certainly our pleasure! We are both 100% Japanese. Satoshi was born and raised in Japan. I (Shinichi) was born in Japan but raised in Hawaii.
Are you both still making videos? My 88 yr. old mom (from Tokyo) and I love to watch your cooking videos! My mom has late stage Alzheimers but she will remember some dishes you offer to cook and that makes us happy! Thankyou so much!!! Karen
Karen Gibson They also have a Tabi Eats Recipes channel to check out too to see if those recipes are familiar to your Mom! I hear music is helpful from recall too. Take care.
Thank you for this. My health has been in decline for years and I am quite overweight. I have been looking at good food options and japanese food seems to have much variety and great taste. I have watched you for years but now I will be rewatching, especially the cooking videos.
Thank you! I’ve been looking for this recipe forever! My grandma use to make this and has since passed, but I make many of the delicious dishes that she use to make in her honor - sukiyaki being our favorite. Again thank you 🙏🏾
My mother makes tsukemono for me often. She adds the chili pepper into the pickling process (but I am extremely fond of spicy foods). Thank you for making such a lovely instructional video. I do appreciate all of your recipes. I cannot wait to try your version of tsukemono tonight!
I'm surprised I haven't seen this video before. You guys always make the Japanese recipes look so easy and simple to do. I appreciate that! Thanks for this video.
Would love to see more pickle videos please! I love your videos they are very nice and informative i just found your channel tonight from runnyrunny999 and I love it i can't stop watching I like the traditional stuff you guys make im obsessed with real Japanese food!! But I have to learn to make it because you can't find it where I live so the more you make the more i learn thank you guys so much!!!!
Jaimie Wood So happy you found our channel! We'll be having more authentic Japanese recipes coming up. Funny thing is that, our authentic recipe videos don't get that many views. Hopefully they will start to pick up and have more people like yourself watching them. Cheers and arigato my friend.
That's a shame that they don't get many views hmmm you might could increase your views by doing make your own take out type videos? Lots of people are always looking for copycat recipes and I hope more people do i love them
I'm definitely going to make this soon, just made Korean kimchi and it was very good. I would be very interested in a more advanced version of Japanese tsukemono. Best regards!
Merry Citarella This is one of the simplest and most basic side dish of Japanese cooking. In fact, simple Japanese cuisine is basically white rice, tsukemono and a bowl of miso soup. Adding a piece of fish makes it more than complete. :) Thanks my friend.
This is simpler than my grandmom's method. In hers, you lay out the washed napa in a plastic or glass box or bowl, putting a lot of salt between each leave layer (you can put crushed red peppers if you like it spicier), when you run out of leaves, salt the top. Put a flat thing that fits inside the box or bowl covering as much of the leaves as possible, and weigh it down (1 gal. water or wine bottle, rocks that have been scrupulously cleaned including heating in oven overnight--there are boxes specifically made for this too) and refrigerate 24 hours. Take out leaves and wash any salt off of them, slice into whatever size you want. You can put a little bit of shoyu on it or not. You can do this with cucumbers, cabbage, thinly sliced turnips-daikon-radishes-carrots. My brother did celery once (I didn't like). Probably other stuff too. And taste it to make sure it is't too salty, if it is, soak in clean water for an hour or more. I just need a huge separate refrigerator for all the things I like to make, and then store until we eat them up.
This video is the best because he told the viewers what to do at the end by discarding the water all of the other videos I've watched just pickle the vegetables and at the end say....there you go
I wish I saw this before I ordered a Japanese Pickle Press. I've never had Japanese pickles but I love every kind of pickle I've tried so far so I know I'm going to love it. I think I'll try this recipe first, when the pickle press arrives in 2 days. I love how you speak English...subscribed just to hear more. :))
I will definitaly give it a try. Sounds so good and easy to make. I think it will be gorgeous :) But how you should combine it? Whats the best noodles, rice, a soup? Thank you for all the great recipes, love to whatch your channel :) the japanese kitchen never seemed so easy to me before.
Thank you so much. We want to try and make Japanese recipes that are easy for everyone to make. The best meal combination would be a bowl of Japanese rice, a bowl of miso soup, one main dish (fish, meat, tofu) and some of this tsukemono.
That was a great video !! :) It must taste and look great for bento ! I have a question, how long can we keep the tsukemono before it goes bad ? Thank you ! :) Good job !
Kelyrin's Cooking & Bento Thank you so much my friend. It should keep for one week although a lot of time it keeps a bit longer. If you are going to use it for bentos, you might want to add a little more salt as it will help it to keep fresh even when it's out of the refrigerator.
Thank you for sharing this! I want to try your recipe~ May I know how should I store it in the fridge, can I transfer them from the ziplock to a jar together with the liquid?
Thank you for your Tsukemono recipe. I'm just curious. Are you half Japanese? Because my son is. I want to keep on teaching my son Japanese traditional recipes.
I usually dont say that as a strait male, but thr way way you told us that it turned out "really good" was just too cute.. No Homo 😂 Cool Video Ya got a new subscriber!
artbymimulux patricia no yes vinegar is perfect. Rice vinegar is best but i think almost any vinegar would work although it would give it a different flavor. Let me know what you try.
Question: is it possible to make it using a glass jar and glass weights to keep them down? Also is it ok to just remove water from the entire batch and keep the vegetables for a week?
Does pickling make it easier to digest? Many vegetables i cannot eat raw so would be nice if this might be a good alternative. Also do you think it would work with regular cabbage? I live in VA, USA and I can only afford whatever is common here.
It shrinks down quite a bit so can't I use an entire cabbage in two bags? If I use 1/4 of a Cabbage I don't know what I'll do with the other three quarters. How long do all of these pickles last in the refrigerator?
miyubail it's certainly our pleasure! We are both 100% Japanese. Satoshi was born and raised in Japan. I (Shinichi) was born in Japan but raised in Hawaii.
Are you both still making videos? My 88 yr. old mom (from Tokyo) and I love to watch your cooking videos! My mom has late stage Alzheimers but she will remember some dishes you offer to cook and that makes us happy! Thankyou so much!!! Karen
Karen Gibson They also have a Tabi Eats Recipes channel to check out too to see if those recipes are familiar to your Mom! I hear music is helpful from recall too. Take care.
Thank you for this. My health has been in decline for years and I am quite overweight. I have been looking at good food options and japanese food seems to have much variety and great taste. I have watched you for years but now I will be rewatching, especially the cooking videos.
We hope you’ll get better health in the new year. Happy holidays
In a way it is similar to Italian cuisine. Simple, with high quality ingredients.
Thank you! I’ve been looking for this recipe forever! My grandma use to make this and has since passed, but I make many of the delicious dishes that she use to make in her honor - sukiyaki being our favorite. Again thank you 🙏🏾
Great recipe...Looks delicious
Ray Mack's Kitchen and Grill Thanks so much! Hope you get to try this one.
Such an easy recipe and I’ll bet it is really refreshing. Thank you, Satoshi!
You are just the cutest! Love the recipe as well 🤣
Clear simple and engaging presentation. I made it and it's delicious
l
+Christine Harfleet that's so great to hear! It's cool to know that someone is making our easy tsukemono. hehe. Cheers!
My mother makes tsukemono for me often. She adds the chili pepper into the pickling process (but I am extremely fond of spicy foods). Thank you for making such a lovely instructional video. I do appreciate all of your recipes. I cannot wait to try your version of tsukemono tonight!
I'm surprised I haven't seen this video before. You guys always make the Japanese recipes look so easy and simple to do. I appreciate that! Thanks for this video.
excellent -- this is my absolute favorite Japanese pickle
I can't wait to try this! Looks really good!
Yummy. Looks delicious
in the Kitchen With Jonny Thanks so much!
Would love to see more pickle videos please! I love your videos they are very nice and informative i just found your channel tonight from runnyrunny999 and I love it i can't stop watching I like the traditional stuff you guys make im obsessed with real Japanese food!! But I have to learn to make it because you can't find it where I live so the more you make the more i learn thank you guys so much!!!!
Jaimie Wood So happy you found our channel! We'll be having more authentic Japanese recipes coming up. Funny thing is that, our authentic recipe videos don't get that many views. Hopefully they will start to pick up and have more people like yourself watching them. Cheers and arigato my friend.
That's a shame that they don't get many views hmmm you might could increase your views by doing make your own take out type videos? Lots of people are always looking for copycat recipes and I hope more people do i love them
Jaimie Wood Don't worry. We have another one coming up for your real soon. Cheers!
Yay!!
I'm definitely going to make this soon, just made Korean kimchi and it was very good. I would be very interested in a more advanced version of Japanese tsukemono. Best regards!
I think you did a very good job too! Thank you for all the food and fun
Thank you Satoshi-san!
Fabulous video! Articulate, organized, easy-to- follow. Thanks fo r this great recipe.
That does look easy as well as delicious. My 'must try' list is growing. Thanks! Well done Satoshi!
Merry Citarella This is one of the simplest and most basic side dish of Japanese cooking. In fact, simple Japanese cuisine is basically white rice, tsukemono and a bowl of miso soup. Adding a piece of fish makes it more than complete. :) Thanks my friend.
the first tsukemono i ever made was with your video. it was so delicious, easy, affordable, and refreshing. arigato gozaimasu!!!
Thanks, you explain very well. Looks delicious and easy and accessible to make.
I made this using the juice of clementines rather than lemon (I did not have lemons), and it was delicious! Thank you for your video!
Looks So Good, Keep Up Can't Wait To Try It .
Suvalax So glad you liked this one. Please let me know how you like it.
Sure, I Will ^_^
This is simpler than my grandmom's method. In hers, you lay out the washed napa in a plastic or glass box or bowl, putting a lot of salt between each leave layer (you can put crushed red peppers if you like it spicier), when you run out of leaves, salt the top. Put a flat thing that fits inside the box or bowl covering as much of the leaves as possible, and weigh it down (1 gal. water or wine bottle, rocks that have been scrupulously cleaned including heating in oven overnight--there are boxes specifically made for this too) and refrigerate 24 hours. Take out leaves and wash any salt off of them, slice into whatever size you want. You can put a little bit of shoyu on it or not. You can do this with cucumbers, cabbage, thinly sliced turnips-daikon-radishes-carrots. My brother did celery once (I didn't like). Probably other stuff too. And taste it to make sure it is't too salty, if it is, soak in clean water for an hour or more. I just need a huge separate refrigerator for all the things I like to make, and then store until we eat them up.
This video is the best because he told the viewers what to do at the end by discarding the water all of the other videos I've watched just pickle the vegetables and at the end say....there you go
It looks delicious and it's easy to make. I will try it soon, thanks for sharing it.
Great video, definitely one to try out!
hana198624 Thanks so much. Let me know if you do!
Thank you for this wonderful recipe. I can't wait to try it 😊
We hope you enjoy this!
I wish I saw this before I ordered a Japanese Pickle Press. I've never had Japanese pickles but I love every kind of pickle I've tried so far so I know I'm going to love it. I think I'll try this recipe first, when the pickle press arrives in 2 days.
I love how you speak English...subscribed just to hear more. :))
Tempérance of Thérèse de Lisieux I hope you give it a try. And thank you for the kind words. My English is not so great.
Looks very delicious!
Thank you 😋
Thank you I’m going to make that right now for my dad
Yum, that would go good as a side to rice, spam and eggs in the morning for me. Very nice video!!
Awesome video. You can remove the air off the Ziploc easier if you submerge the bag in water and then close the bag.
thanks satoshi i have a chinese cabbage n wanted to make tsukemono im going to try your recipe
I love japanese food especially nabe!!!love watching your video!!!i miss japan i wish we can go back someday!!!
I made this today. So good and easy! Thank you
that does look really easy!
Lucas Musser I think anyone could do this one, every a kid. I hope you enjoy it my friend.
thank you from Saudi Arabia
i love your food
thankyou for your guide.
Thanks. Looks so good.
Very nicely done! Will try for sure!!!
ありがとうございました
サトシ眼鏡とると男前‼️w
白菜の漬物に塩と砂糖を混合するって初めて聞いた‼️
I will definitaly give it a try. Sounds so good and easy to make. I think it will be gorgeous :) But how you should combine it? Whats the best noodles, rice, a soup? Thank you for all the great recipes, love to whatch your channel :) the japanese kitchen never seemed so easy to me before.
Thank you so much. We want to try and make Japanese recipes that are easy for everyone to make. The best meal combination would be a bowl of Japanese rice, a bowl of miso soup, one main dish (fish, meat, tofu) and some of this tsukemono.
good i will make it . easy recipe
Satoshi looks so young 😍
Great , thank you
Thank you for wonderful recipe ❤️
Thank you for this video. I love this stuff! One q: long will this last in the fridge?
どうもありがとうございました。大好きでした。英語がわかりやすい！😊😌
Thank you, very good recipe.
Sounds great! 💜
great video i will use chinese cabbage
Good one !
thank you
That was a great video !! :) It must taste and look great for bento ! I have a question, how long can we keep the tsukemono before it goes bad ? Thank you ! :) Good job !
Kelyrin's Cooking & Bento Thank you so much my friend. It should keep for one week although a lot of time it keeps a bit longer. If you are going to use it for bentos, you might want to add a little more salt as it will help it to keep fresh even when it's out of the refrigerator.
awesome, thank you for your great advice !! :)
Kelyrin's Cooking & Bento Let me know if you try it out ok. ;)
Thank you for sharing this! I want to try your recipe~ May I know how should I store it in the fridge, can I transfer them from the ziplock to a jar together with the liquid?
+Super E Natural yes you can. Just make o to cover it so it doesn't dry out. Enjoy!
Brilliant! Thumbs up ! Greetings from Ireland! :)
Drone Girl Hello Ireland! Such a lovely country. We are absolutely honored to have you here.
TabiEats Thanks that's very kind of you! :) Have a nice day! :)
Is this the same type of cabbage side dish that Korean bbq restaurants use in Hawaii??? I love those cabbage dishes!!
Thank you for your Tsukemono recipe. I'm just curious. Are you half Japanese? Because my son is. I want to keep on teaching my son Japanese traditional recipes.
I Like!
Ahhhh little fyi:
* I L O V E S A T O S H I *
Live napa cabbage. Thank you.
I like it👏👏👏
I usually dont say that as a strait male, but thr way way you told us that it turned out "really good" was just too cute..
No Homo 😂
Cool Video
Ya got a new subscriber!
Also: "lets try it" huge smile!
I just love foodies
David Köppel aww thanks so much! Welcome!
David Köppel aww thanks again. ;)
looks really great. one question.. can the lemon juice be substituted with for instance vinager .. and if yes what kind of vinegar would you suggest?
artbymimulux patricia no yes vinegar is perfect. Rice vinegar is best but i think almost any vinegar would work although it would give it a different flavor. Let me know what you try.
TabiEats yes thank you :) i will keep you informed. happy day to you !
Good video. Could you substitute some type of seaweed for the salt??
Question: is it possible to make it using a glass jar and glass weights to keep them down? Also is it ok to just remove water from the entire batch and keep the vegetables for a week?
Can you store this? Do you leave it in the pickling mixture or remove it first?
recycle or die 🤣 hell yeah!! excited to try this :)
wow what a great recipe very simpel and so good, thanks my friend ..best wishes from Tom
ChaosKitchen51 - Tom is cooking & baking for you...
Chaos Kitchen 51 Thanks so much.
@TabiEats
Could I use vinegar instead of lemon juice?
You sure can!
Does pickling make it easier to digest? Many vegetables i cannot eat raw so would be nice if this might be a good alternative.
Also do you think it would work with regular cabbage? I live in VA, USA and I can only afford whatever is common here.
pickling it just gives it a different taste and good as side dishes. unfortunately its still raw even if you pickle it.
Thanks will put this video in my hubpages for left over corn beef stew of which I added about tsukemono-thanks!
+Krissttina Isobe thank you!!!
You're welcome! Like tsukemono!
Can I add chilly powder and ginger on this?
Is it ok to leave at room temperature for a few hours first before putting in the fridge like how u make fermented kimchi?
You can do that yes.
It shrinks down quite a bit so can't I use an entire cabbage in two bags? If I use 1/4 of a Cabbage I don't know what I'll do with the other three quarters. How long do all of these pickles last in the refrigerator?
You can put more cabbage in there. As much as fits. It will last between 3-5 days on the fridge. Perhaps a week at the longest.
Hi, can i use apple cider vinegar instead?
Oishii ! Eat with rice . Good idea in making it using plastics bag
What does it taste like?
David Guevara The taste is simple and refreshing. It's to be eaten with some rice and some other main course...kind of like a side vegetable dish.
What could i substitute the plastic bag with? Could i use a jar?
Yes a jar would
Be perfect. Or even a bowl. Just put a weight on it while on the refrigerator.
How long will this last in the refridgerator after it is done?
It should keep for 3-4 days
@@TabiEats Thanks so much! keep up the good work! love the videos!
so it's like kimchi but without the spice.....I love kimchi so I am sure I will love this. :D
To remove all the air from the bag submerge it in water then close...
yummy! :-)
+Mehr Als Rohkost Glad you like this! It's so easy and delicious!
Thank you for sharing, but please, show us other alternatives instead of using plastic bags.
can you make kimchi my frieand from canada wants to make it
Travis S I will try. I get kimchi requests a lot but have never tried making it.
"About one each side"?
カワイイyour boyfriend is lucky
Why can't you just toss it all into a big bowl and mix it then put it into a bag or container?
Teia Koi You could definitely do it that way no problem! :)
accidental ASMR
I am embarrassed to admit that I am pretty stupid when it comes to food. Is this somewhat similar to Korean kimchi?
10 Million Miles Journey Actually something like kimchi but not spicy at all. It's rather like a lightly pickled salad but saltier.
Kimono???
I read ..... lol
this guy cant tell difference of teaspoon and tablespoon?
That's not cabbage it's a chard!!!👊😉
you call it skimono,but we in the eastern European countries eat it for hundreds of years
He didn't even show or mention the ingredients i only heard of the salt
. i didn't subscribe yet.
there is something very unappealing about making this using a plastic bag
Why are tsukemono not fermented? Except nuka zuke ...