Shingensai pickles, a delightful Japanese side dish, are surprisingly simple to make at home, offering a refreshing burst of flavor perfect for any meal. Their bright, slightly sweet and tangy taste is a welcome addition to breakfast, lunch, or even as a palate cleanser between courses. This quick-pickling method uses readily available ingredients and requires minimal cooking, resulting in a vibrant and crunchy pickle that's ready in a flash. Forget spending hours in the kitchen – this recipe prioritizes speed and simplicity without compromising on taste.
These easy-to-make pickles are a fantastic way to introduce yourself to the world of Japanese cuisine, or a fun and fresh update to your regular meal rotation. From the careful selection of ingredients to the precise pickling technique, this guide will walk you through each step of the process. Ready to dive in and create your own batch of delicious Shingensai pickles? Let's get started with the step-by-step instructions!
Tools Needed
- Bowl
- Bag with a tipper (optional)
Ingredients
- Shingensai
- Salt
- Sugar
- Garlic
- Ginger
- White dashi stock (or Japanese-style fire-soaked broth)
- Vinegar
- Salted kelp
Step-by-Step Instructions
Step 1. Prepare the Shingensai
- Separate the Shingensai core, stems, and leaves into three piles. (This is not difficult!)
- Roughly chop the Shingensai into bite-sized pieces.
- Add the Shingensai leaves.
Step 2. Salt and Marinate
- In a bowl, gently rub the Shingensai pieces together. Add salt and sugar (sugar helps to reduce saltiness).
- Let it sit for a while until it releases moisture and becomes shiny.
- Squeeze out excess water from the Shingensai. A bag with a tipper is helpful for this step.
Step 3. Add Flavor
- Prepare the garlic and ginger (thinly peel ginger for pickles). Cut ginger into julienne strips and mince garlic.
- Add the garlic and ginger to the Shingensai. Season with white dashi stock, vinegar, and salted kelp.
- Mix thoroughly for about a minute.
Step 4. Chill and Serve
- Transfer to a bag, remove air, and seal tightly.
- Refrigerate for about 2 hours before serving.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Using a larger bowl makes mixing easier.
- If you don't have white dashi stock, you can substitute Japanese-style fire-soaked broth.
- These pickles will keep in the refrigerator for about 3-4 days.
Nutrition
- Calories: 20-30
- Fat: 0.1-0.5g
- Carbs: 4-7g
- Protein: 1-2g
FAQs
1. Can I use other vegetables besides cucumbers for Shingensai pickles?
Yes! Daikon radish, carrots, and even green beans work well. Just adjust the pickling time based on the vegetable's firmness.
2. How long can I store the Shingensai pickles?
Stored in an airtight container in the refrigerator, they'll last for about a week. They'll be tastiest within the first few days.
3. Can I adjust the sweetness or sourness of the recipe?
Absolutely! Add more sugar for extra sweetness or more rice vinegar for a more tart flavor. Taste as you go to find your perfect balance.
Enjoy your freshly made Shingensai pickles – a vibrant and healthy addition to your breakfast routine or any meal. Their quick preparation time means you can easily incorporate them into your busy schedule. Now go forth and pickle!