Japanese Pickled Vegetables, Shio-zuke
From elgourmand2 8 years ago
- 1 Hr. + 1 Day to make
- Serves Some
Seldom is a Japanese meal served without some variation of this as a side dish. Even in a hole in the wall shabu (noodle) shop you get a small bowl of these, breakfast, lunch or dinner. Whenever and wherever I eat Japanese food it just doesn’t feel right if there isn’t a bowl of Shio-zuke on the table. Read more If you don’t get a bowl of these with your meal you are not in a Japanese restaurant. See less
Ingredients
- The veggies: shopping list
- • 1/2 pound daikon radish shopping list
- • 1/2 pound any combination of carrot, turnip, been sprouts and Japanese cucumber. shopping list
- The Brine: shopping list
- • 1/2 cup rice vinegar. shopping list
- • 1/2 cup water. shopping list
- • 1 Tbs. Sea or pickling salt. shopping list
- • 1 tsp. raw sugar. shopping list
- • 1 tsp. whole peppercorns, crushed. shopping list
- • 2 dried de arbol chilies, chopped. shopping list
- • 2-3 cloves garlic, chopped fine. shopping list
- • 1 inch ginger root, sliced, Optional. shopping list
How to make it
- 1. Thinly slice all the veggies and place them in a sealable container, just large enough to hold them. A quart jar works well.
- 2. Bring the brine ingredients to a boil, then let it cool a bit.
- 3. Pour the brine over the sliced veggies.
- 4. Close container and shake, to dislodge any air bubbles.
- 5. Top off with brine solution.
- 6. Refrigerate for at least a day before using.
- 7. Store tightly closed in refrigerator.
- The Japanese usually arrange these in the bowl to achieve a pleasing appearance. See Photo
- I have no idea how long these will last in the fridge. I reckon I’ve keep some for as long as a month.
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