In this video, I am making three types of Japanese pickles. There is almost always some kind of pickles in Japanese meals. These can be stored in the fridge for about 5-7 days.
To pickle, the veggies can be marinated in the room temperature overnight (12h) unless it is too warm. in such case it is better to store in the fridge.
The thing to note is that; colder it is, slower will the pickling process will undergo, however lessen the risk of going bad.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Ingredients for Japanese pickles:
Asa-zuke (light pickle):
– Vegetable of your choice approx. 250 g
– Salt (2 % of vegetable in weight) 2 g
Shoyu-zuke (soy sauce pickle):
– Vegetable of your choice approx. 250 g
– Soy sauce 2 Tbsp
– Sugar 1 Tbsp
Amazu-zuke (sweet & sour pickle):
– Vegetable of your choice approx. 250 g
– Vinegar 2 Tbsp
– Sugar 2 Tbsp
– Salt 1/2 Tsp
*Other suitable vegetables are:
carrots, celery, eggplant, turnip, nappa cabbage (Chinese cabbage), tomato, avocado etc.
*Other vegetables, which require pre-cooking before pickling:
asparagus, broccoli, cau liflower, zucchini etc.
00:00 Intro
01:18 Ingredients
01:56 Making Asa-zuke (light pickle) with cabbage and cucumber
03:53 Making Shoyu-zuke (soy sauce pickle) with Daikon
05:36 Making Amazu-zuke (sweet and sour pickle) with radish
06:57 Packing in Zip-lock
07:53 Preparing on plates
08:30 Eating
10:42 Ending
11:20 Recipe
Tik Tok: www.tiktok.com/@taijiskitchen/
Instagram: https://www.instagram.com/taijis_kitchen/
Similar Videos
Just One Cookbook on Tsukemono (Japanese pickles):
on Tsukemono (Japanese pickles):
JapaneseCooking 101 on Tsukemono (Japanese pickles):
Tabi Eats on Tsukemono (Japanese pickles):
#AuthenticJapaneseHomeCooking
#EasyJapaneseFood
#JapanesePickles
Sound source: http://dova-s.jp/
Credit: YouTube/Taiji ́s Kitchen
