Tsukemono are Japanese preserved fruits or vegetables that are eaten with rice and are an essential part of Japanese cuisine.
And there are numerous ways and short cuts for preparing these Japanese pickles. Some Japanese pickles will only take less than an hour to make and others will take much longer.
A pickled daikon recipe can be fermented to create good bacteria which is better for digestion.
Pickled plums also known as Umeboshi or Ume (for short) are one of the most well known Japanese pickles. Their red color comes from using the Shiso leaf.
The Shiso leaf is an essential herb used to flavor and color Japanese pickles.
The shiso leaf is also known as the beefsteak plant, Japanese basil, and perilla. It is a member of the mint family and is an essential herb used in Japanese cuisine.
Shiso comes in either a green or reddish purple color and has a complex flavor ranging from basil to cilantro to mint to cinnamon with citrus notes.
Shiso leaf is a great source of calcium and iron. Shiso is used to color pickled plums as well as season and garnish Japanese dishes.
It is also believed that shiso leaf has properties that can help to preserve and sterilize food.
There are various ways to make pickled plums or umeboshi. And it is probably best to use a ceramic crock for this procedure which involves heavy brining.
To make these Japanese pickles requires ume plums, brining salt, and reddish purple shiso leaves. BTW, this process can take months to complete.
As you can see this is a more labor intensive pickling process, but these Japanese pickles will last for a long time when done correctly.
Most people will have to buy pickled plums from an Asian grocery store or grocery store that has an Oriental food section.
Be careful for added dyes and MSG. I've only found one brand so far that did not have either one and this was at a health food store.
When I was a young girl we would eat umeboshi or pickled plums inside onigiri or Japanese rice balls. These pickled plums have a very sour salty taste and you will only need to eat one.
Daikon is a very popular Japanese radish that is very crunchy and perfect for making a fermented pickled daikon recipe.
You can make fermented Japanese pickles with just about any type of fruit or vegetable.
Popular choices for fermented Japanese pickles are cucumber, cabbage, and carrots.
You can flavor your pickled daikon recipe with green onion, garlic, ginger, hot peppers, seaweed, or shiso leaf.
Make sure you use enough salt to prevent mold from growing in your ferments, but don't add a lot of salt.
Or you'll end up with very salty Japanese pickles!
Use a mandolin or a food processor with your daikon radish to create julienne slices.
Grind the coriander and cumin seeds with a little salt in a mortar and pestle - or other technology.
Put the sliced daikon radish, ground seeds, kelp powder, and sea salt (2 heaping tsp. or 1 tbsp.) in a big mixing bowl.
Massage with your hands to help release juices or you can let it sit for 30 minutes or so.
Add in the sliced garlic and chillis - massage with the other ingredients.
Then press ingredients into a large glass jar and fill to about 1 inch from the top - making sure ingredients are covered with juices.
Cap jar and let sit at room temperature for about 1 to 3 weeks. Be sure to occasionally release pressure from the jar and keep a plate or bowl underneath jar.
Store pickled daikon recipe in refrigerator when the ferment is complete.
Easy Tsukemono Recipe
These Japanese pickles are basically salted vegetables and can be ready in a very short time.
They are also pretty perishable and will need to be eaten in the near future.
You can use many flavoring agents in your quick Tsukemono recipes such as citrus zest or juice and flavored oils to add more depth of flavor.
The sky is pretty much the limit or your imagination.
And make some fermented Tsukemono or Japanese pickles to aid digestion. Fermented Japanese pickles will last a lot longer as well - like months.