No meal in Japan is complete without a side of tsukemono (lit. “pickled things”). Made from local, seasonal ingredients they add fresh flavors whilecleansing one’s palate and aiding in digestion. Feel free to use any of your favorite vegetables!
Ingredients:
- 20ml vinegar
- 150ml mirin
- ½ tsp salt
- 1 bay leaf
- 1-2 chili peppers
- Any fresh seasonal vegetable sticks (Eg cucumbers, carrots, green beans, okra, beets, peppers, etc)
- 1 small piece konbu* (kelp) (optional)
Instructions:
- Combine the vinegar, mirin, salt, bay leaf, and chili peppers in a frying pan and bring to a boil.
- After boiling, turn the heat to low heat for 5 mins then turn off the heat and let it sit until cool.
- Put the vegetable sticks in a jar that’s been sterilized by boiling it and pour the pickling juice from 2 to cover the vegetables.
- Store in the refrigerator with a small piece of konbu if desired until ready to eat (about 3 days).
*Available for single item purchase at our Market: Michi no Eki
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