Is this the book you have?

Quick & Easy Tsukemono: Japanese Pickling Recipes
Ikuko Hisamatsu

Yep. That's the book I have.

A couple of days ago I made Daikon Radish Osaka Style, using mostly greens because the plants are still young. The recipe looked easy but turned out to be fiddly. I was not totally successful because I didn't sufficiently blanche the greens. They were not tender.

Got any good, easy tsukemono ideas for me?

Jim

I recommend that you buy a Japanese Pickle Press. That is what I use to make cucumber tsukemono. Be advised that fresh pickles do not last more than a week or two. I believe the recipe I use only has cucumbers and salt, but you can add red pepper flakes to make it spicy. I have several books on pickling, and a couple of them are just on Japanese pickles. I've never make pickles that are as good as what I can buy at the Japanese market, and I do not know what their secret is. The pickle press is cheaper if you find it at a Japanese market.

Lars

Yep. That's the book I have.

A couple of days ago I made Daikon Radish Osaka Style, using mostly greens because the plants are still young. The recipe looked easy but turned out to be fiddly. I was not totally successful because I didn't sufficiently blanche the greens. They were not tender.

Got any good, easy tsukemono ideas for me?

Jim

Another double post! If I wanted to do that I would not be able to. Oh well.

Thanks for the recommendation, Lars, I'll have to shop for a press and other stuff when I get to the big city.

Jim

I saw on PBS TV, they have Tsukemono stores in Japan, hundreds of varieties of pickles.

There is a good Japanese store 15 minutes from my house, so I don't bother making my own.

dcarch

CHOW TV had a great interview with Alex Hozven who can only be described as The Pickle Princess of California. She owns Cultured Pickle Shop in Berkeley, California and specialized in organic, cultured pickles. The video is definitely worth watching but beware, you might get pickle envy! :D

Here is a link that might be useful: Obsessives: Pickles (13:04)

dcarch, I can't imagine you not doing something because of "bother". Certainly you must have experimented with tsukemono at least once or twice.

Charcuterie, the TV interview was excellent. Thanks so much. It provided clues to some of the mystery of tsukomono. Is there a pickle obsession in my future? You never know.

I found the video linked below inspiring. Sort of like a sushi restaurant, but with cuisine built around tsukemono. A fine and sensible idea IMO.

Jim

Here is a link that might be useful: Pickle Restaurant in Kyoto

Could you guys pick one or two simple dishes and post the recipe? I'd like to see what you're talking about, maybe try some.

I've done quickie stuff, cutting vegetables all pretty-like and briefly marinating in vinegar and similar, but I think you are talking about something more involved?

Posted by jimster "dcarch, I can't imagine you not doing something because of "bother". Certainly you must have experimented with tsukemono at least once or twice. ------"

I had done it a couple of times a while back. I may do it again the next few days with napa.

It may go well with a 7-bone steak in my freezer that I plan to sous vide.

dcarch

John, the link below shows the making of one type of tsukemono. Daikon is a frequently used vegetable but there are infinite variations on the salting and pressing method. Cucumbers and turnips are often used. This type of pickle is mild and quick to make; sometimes requiring just a few hours. You may wish to scale down the recipe. :-)

Kimchi is a type of tsukemono, although I've always thought of it as a class by itself. I've had good success making it. It's important to get the right kind of Korean powdered chili for kimchi.

Nukazuke is a type of tsukemono made by burying the vegetables in a carefully prepared bed of rice bran where they ferment.

If it sounds like I know a lot about tsukemono, I don't. That's why I'm asking for help. One of the problems with learning about it is the incredible number of types and variations.

Jim

Here is a link that might be useful: Quick Pickled Daikon

Please tell me more about your experiences making Kimchi, Jim. I have seen videos on Youtube about it and would love to make some. I have a huge bag of Korean red pepper powder (the milder variety, I couldn't find the spicier type) but have never gotten around to making it.

Here is a good kim chi (kim chee?) recipe posted here on CF by Rachelellen:

Kimchee-Korean Spicy Cabbage Pickle

2 pounds Napa (Chinese) cabbage, quartered and sliced into 2 inch pieces
4 or 5 green onions, chopped
6 cloves garlic, sliced very thin
â¨2"X2" chunk of ginger root, peeled and minced
2 T Korean chili powder*
4 whole, dried red chilies (opt.)
2 T fish sauce
2 t sugar
â¨Salt

Dissolve 3 T salt in 61/4 cups water in large container. Add cabbage, cover with a plate or plastic lid that fits inside the container and weigh down with a jar full o f water (or other clean, nonreactive weight) so that the cabbage is all held under the salted water. Leave for 12 hours.

Drain the cabbage, reserving the salted water. Mix the cabbage with the rest of the ingredients (if using the dried, whole chilies, divide them among the jars) and pack into sterilized, screw top jars, filling the jars with the reserved liquid to completely cover the cabbage. Put the jars into a glass baking dish or other container that will hold liquid. As the kimchee ferments, it generally bubbles up and spills over a bit. Place the lids on the jars, but only very lightly screwed downjust enough to fix the lid, not seal the jar.

Leave the kimchee to ferment before covering and storing in the fridge. Timing depends on temperature and taste. The longer it ferments, the more sour it will taste. The aroma (some might say stink) when ready should smell pleasantly sour, with no raw cabbage scent and the flavor shouldnt be salty, just sour. It might be ready in a few days in warm weather, or take a week or more if cooler. I think kimchee (like sauerkraut) tastes best when made in relatively cool seasons, as the fermentation is slower and develops richer flavor.

*Notes: â¨Korean chili powder is available in Asian food stores. There are different grindsyou want the one that looks like small flakes rather than powder. Korean chili powder has a rich chili flavor without a lot of heat. I have seen cookbooks suggest half cayenne and half paprika, but I think that would be quite a bit hotter, and cannot vouch for it as a sub since Ive never tried it.

This kimchee will keep in the fridge for well over a year, though as time passes, it will lose some texture.

I encourage you to try it. It's pretty easy. I think the powdered chili you have is the right kind. Being mild, you can apply it generously for good flavor and good color.

Jim