Instant Cabbage and Shio-Konbu Tsukemono Pickles

We're a couple who always seem to have leftover Chinese cabbage from making hot pots.I made this unique tsukemono (pickled dish) because the I wanted to use up the Chinese cabbage.I also posted a cucumber version at.Adding 1/2 teaspoon of kombu tea will produce a light flavor, while 1 teaspoon will give a robust flavor.Eat as is or strengthen the taste with soy sauce.Be sure to squeeze out the water after salting the cabbage. Recipe by Poron526

When cucumbers are in season, this is a very easy and quick pickle recipe! Recipe by yamita

Using the countryside flavoring of shio-koji I made homemade pickles.I don't have any tips in particular. Just use the bag, shake, massage, and everything will be okay. Recipe by Sakkomama

I usually use a combination of both vinegar and salt for pickling but I ran out of vinegar. Using only pink salt here and it turns out great! Crunchy and crisp. So refreshing!

I created this recipe to balance the flavours to my liking.A large amount of white (daikon radish) with a small amount of red (carrots) will look beautiful. You can slightly decrease the amount of the carrots.I recommend adding yuzu citrus for New Year holidays. Normally, you can use a lemon or omit it. Recipe by Setsubunhijiki

I used a thick turnip to make Kyoto-style senmai-zuke.A slicer will slice the turnips too thinly and eliminate the texture. Use a knife to slice the turnip slightly thicker than you feel you should.As a matter of fact, my friend used this recipe and brought pickles to her boyfriend's mother as a gift, and it was a success! She is now married to him! Recipe by Pepperminttea

This is a recipe we always cook at home for the New Years, but since my husband loves it so much, we often keep this stocked in the refrigerator.This dish will taste better if you remove the salt from the herring roe and finely slice it, but it's convenient to make it without the herring roe. Recipe by Fire-King

"Kouhaku" means "red and white". The combination of these two colors symbolizes something congratulatory, so it's often used in special dishes for a new year. Of course, it can also be eaten any other time as well. I love both the sweet and sour taste, and especially the texture!

I wanted to use up a lot of shibazuke pickles!Shown above is a tamagoyaki made using 2 eggs (the rest of the ingredients have been doubled). Add water to mentsuyu noodle sauce if necessary and adjust the amount to your tastes! Recipe by Marrietty

I just whipped this up!!Adding the shio-kombu will draw out more moisture than you'd expected, so start with a small amount, then add more to taste. Recipe by Yumicchi sensei

I get cravings for this mul kimchi on hot days. Since real pickling and fermentation take a little time, on those days I use some vinegar to enjoy this instant mul kimchi. Since you can enjoy both the kimchi and the juice, using high quality water makes it extra tasty.I had myoga ginger on hand so I used that, but you can add ingredients like pears or apples to make it fruity and extra delicious.Don't throw away the vegetable juice released from the salt - you can use it!Before you pour in the water make sure you properly let the flavor develop. Recipe by Heartful Kitchen Rei

My aunt taught me how to make these pickles. I simplified the recipe using sushi vinegar.I don't have any hints, but in Step 2 don't let the vinegar flavor dissipate by letting it boil for too long. But you should let it come to a boil once since the liquid contains water. For an easy to make amount. Recipe by Chobikoro

At New Year's, I have senmai-zuke, but I end up getting tired of it. So, I wanted to think of some delicious way to use it up. Last year, I made this, and it was quite good, so this year I made it again.This time, I made 12 pieces.Senmai-zuke doesn't have a uniform size, so adjust the amount of shrimp accordingly. Recipe by Shampoo hat

I adopted a recipe that I saw in a book about 10 years ago.※ If you can, use premade pickling spice to make authentic and spicy pickles. But if you cannot find it, use a mixture of 5 grains of black pepper corn, 1 red chili pepper, and 1 bay leaf.※ You can eat it on the first day, but it's best after 3 days. Recipe by Yuuyuu0221

A long time ago, I bought a jar of pickled cucumbers in Taiwan and used them in many dishes, but since they are hard to find in Japan, I decided to make my own!After a lot of trial and error, I finally came up with this recipe!It tastes exactly like the real thing.-Remove the cucumbers from the sauce as soon as it comes to a boil. If they simmer too long, the texture will change, so be careful!-These will last for about a month, so I recommend making a large batch! For 1 jarful. Recipe by Mizorecchifan

Autumn is the season for persimmons! You can enjoy them as is, but why don't you occasionally add them to a savory dish? It's easy and quick recipe.This recipe was created by Ms. Kiyoko Tawara, a food writer using local ingredients from the Masuda region of Shimane prefecture.Mix the tightly squeezed daikon and persimmon in a separate bowl before adding the combined vinegar so that the flavor will penetrate evenly. It will also help the daikon and persimmon to preserve their shape, and the dish will look better. Recipe by Takatsugawa friend river

When I tried putting the leek-miso I made for samgyeopsal on cucumbers it was delicious, so I adapted it to make it into a proper recipe.If you don't like spicy food, adjust the spiciness by varying the amount of gochujang and miso used.You can use plain salt instead of shio-koji (salt-fermented rice malt). Recipe by Ibechou

is the daikon radish version of these easy just-mix pickles.Not much liquid comes out from Kohlrabi so if you are making it in a tupperware container, increase the amount of the ◆ marked ingredients.Even when you use a plastic bag, make sure you are using enough of the ingredients marked with ◆ so that all the kohlrabi is submerged in liquid. Recipe by Popotankobu

I thought of an easy-to-eat and fun dish because I received a lot of takuan pickles as a gift.The takuan pickles I used this time came with pickling liquid. If you're using pickles without the liquid, the flowers might feel slightly stiffer when you try to open them up. Recipe by Sumireno usagi

This was so refreshing and delicious! Cutting it in spirals takes some time but the result is worth it! I would definitely make a double portion next time :)

My mother told me that dried persimmon taste great with daikon namasu pickles, so with the yuzu from my garden and flavorful dried persimmons, I made some daikon namasu.I'm posting it here for my own record.This tastes good if you make it during the day and serve it at night, but it's even better after a day, once the dried persimmon absorbs the juices. It will keep in the refrigerator for 2 to 3 days if stored in a tight resealable container. For 4 servings. Recipe by Ponie

The pickled cucumber that a mother of one of my child's schoolmates brings to potlucks was delicious, I asked her for the recipe. This is a modified version of hers.Even if the cucumber softens, they are tastier after 3 to 4 days. For easy to make amount. Recipe by Yappy pakupaku

Armenian and persian cucumbers grow well here in our hot desert climate, and we pick them in June, when still small, before they produce a lot of seeds. Skin on, pickled fresh with a solution of boiled wine, vinegar, sugar, water and spices. They hold their delicious, crunchy, sweet-sour-spicy-fresh taste all year, fresh or sterilized.To maintain their tender taste, we do not add the pickling spices we normally use to pickle fully grown English and Californian cucumbers.If not eaten after a week in the fridge, we sterilize the leftover pickles in their mason jar in a waterbath, 15 minutes and keep them in the pantry.#GlobalApron

From middle school to high school, I would often visit a Protestant church.I recently recalled how the pastor of the church would always serve these pickles during meals, and taught me how to make them.While they are on the sweet side, they taste almost exactly as I remembered.Try it during the summer when you need a way to consume your stock of cucumbers.If you drain the cucumbers after brining, use less seasonings overall.This recipe makes a sweet pickle, so adjust to taste.You could also use powdered white pepper, but in that case, reduce it to about 1 teaspoon.They will last in the refrigerator for up to a week. Recipe by Jikana

The cucumber dish served at a certain chain restaurant was delicious, so I tried to recreate it at home.Adjust the amount of salt to taste. It should be on the salty side if serving as pickles, and less salty if serving as a drinking appetizer. Be sure to taste and adjust the seasoning. The kombu tea is optional, but I highly suggest it. For 2 servings. Recipe by smooth

This is just a simple dish that I made with store-bought pickles.If you don't have enough sauce, feel free to top it up with soy sauce, mirin or cooking sake. If you find it too rich, then you can dilute it with hot or cold water. Alternatively, you could add diluted mentsuyu instead. If you aren't using store-bought pickles, finely slice the kombu and dried squid and then carry out the same steps as in the recipe.Salmon roe also makes a delicious addition to this dish. Recipe by Yuuyuu0221

It's the season of cauliflower.I wanted a refreshing taste, so I pickled them.You could try with cucumbers, cabbages, or also bell peppers.For Step 2: It's fine if you package the cauliflower while it's still hot. Using a straw will make removing the air a lot easier. For 3-4 portions. Recipe by happy sky

Fermented krill is used in real kkakdugi, but I wanted to make kkakdugi-style dish easily with the ingredients on hand, so I created this recipe.Leave the marinade for about 30 minutes to let the flavour get absorbed by the radish. It will taste delicious.Wrap up daikon radish with paper towels and tightly squeeze the excess water out. Recipe by Poron526

I received celery pickles as a souvenir and it was great. So I tried to make it at home easily. The souvenir version may have had more soy sauce.Once cooled completely, enjoy. It doesn't require much salt. Adjust the amount of salt or soy sauce if you prefer a saltier taste. For 1 stalk of celery. Recipe by twin-twin

Commercially made pickles are too sweet or just not to my taste, so I decided to make my own.Crack the peppercorns roughly. Add some ground black pepper too if you have it.Add the red chili peppers to taste. The pickles are still delicious without them. Recipe by Rarumu