Craving a vibrant burst of flavor that's both quick and satisfying? Look no further than this simple 3-vegetable tsukemono recipe! Tsukemono, the traditional Japanese pickled vegetables, are a culinary cornerstone, adding a delightful tang and crunch to any meal. This recipe cuts down on the usual lengthy fermentation process, allowing you to enjoy delicious, homemade pickles in a fraction of the time. We'll be using readily available ingredients to create a perfectly balanced pickle, showcasing the natural sweetness and acidity of the chosen vegetables.
Forget complicated techniques and lengthy waits; this recipe prioritizes speed and simplicity without compromising on taste. We'll guide you through each step, ensuring you achieve perfectly pickled vegetables every time. Ready to embark on this culinary adventure and experience the magic of homemade tsukemono? Let's dive into the step-by-step instructions below!
Tools Needed
- Knife
- Cutting board
- Pot or pan
Ingredients
- Carrot
- Cabbage
- Cucumber
- Salt: 1 teaspoon
- Pepper
- Rice Vinegar: 200 ml
- Sugar: 200 g
- Hot Sauce
- Toasted Sesame Oil
- Sesame Seeds
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Cut the carrot in half, about four fingers long, then into smaller slices.
- Cut the cabbage into square pieces.
- Cut the cucumber in half lengthwise, then into slices.
Step 2. Make the Pickling Liquid
- In a pot, combine 200ml rice vinegar and 200g sugar. Heat over medium heat until sugar dissolves; do not boil.
- Add hot sauce to the vinegar mixture.
Step 3. Pickle the Vegetables
- Add 1 teaspoon of salt to the vegetables and let it rest for 15 minutes.
- Add the salted vegetables (no need to wash off the salt).
- Drizzle with toasted sesame oil.
- Mix well and leave in the fridge for approximately 12 hours.
Step 4. Serve
- Garnish with sesame seeds before serving.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Keep pepper frozen and cut as needed.
Nutrition
- Calories: approximately 700-800
- Fat: 1-2 g
- Carbs: 180-200 g
- Protein: 2-3 g
FAQs
1. Can I use different vegetables in this recipe?
Absolutely! Feel free to experiment with other vegetables like daikon radish, carrots, or cucumbers. Just adjust the pickling time based on the vegetable's firmness.
2. How long can I store the tsukemono?
These pickles will keep in the refrigerator for up to a week. Make sure they're fully submerged in the pickling liquid to prevent spoilage.
3. What if my tsukemono isn't salty enough?
You can add a pinch more salt to the pickling liquid, but taste it first! It's easy to add more salt, but difficult to remove it.
Enjoy your freshly made 3-vegetable tsukemono! This quick and easy recipe is a fantastic way to add a vibrant, tangy flavor to your meals. Now go forth and pickle!