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 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

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