Japanese Pickles, Shio-zuke.
From elgourmand 13 years ago
- 12 hrs to make
- Serves ?
Shio-Zuke are simple salt pickles. You folks in more advanced places can probably stop by the local supermarket and pick up a pack of reasonably good Shio-Zuke. Here in Samoa you can’t do that and homemade is best anyhow. Read more There are hundreds, if not thousands, of variations on this. This is the simple, basic anyone can do it method. I list my favourite veggies but almost any veggie that isn’t too starchy can be used. You can just use one or two veggies, you don’t need the whole list. I usually slice the veggies bite size but suit yourself. Quantities are not given so make as much or as little as you like. Remember, no Japanese meal is truly complete without pickles. See less
Ingredients
- • Dikon radish shopping list
- • broccoli, small raw florets. Do not use frozen. shopping list
- • napa cabbage, medium slices. shopping list
- • Mug bean sprouts. shopping list
- • Japanese cucumber; not peeled. shopping list
- Asparigus shopping list
- • Sea or pickling salt. shopping list
How to make it
- 1. Use only fresh veggies in their prime See Photo . Bad veggies = bad Shio-Zuke.
- 2. Wash veggies thoroughly.
- 3. Slice, more or less, bite size.
- 4. In a good size bowl, mix veggies with enough salt to make a brine. This will be about a tsp. Of salt per 2 cups of veggies. A little extra salt is okay.
- 5. Let veggies set for about ten minutes and then mix again.
- 6. Arrange the veggies flat in a pickle press (see Photo) and apply medium pressure See Photo. You can do this without a press but they come out nicer with a press.
- 7. Place in the fridge overnight, at least ten hours and a bit longer is good.
- 8. Remove from the press and rinse thoroughly in a colander.
- These will last at least a week in a covered container in the fridge See Photo . Mine never last a week cause we eat em quick.
Fresh is best
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