Tsukemono Shiozuke Salt Pickling Recipe

I absolutely love this recipe because it’s the perfect medley of crunch and tang, making it a vibrant addition to just about any meal. Plus, the simplicity and quick pickling process means I can enjoy fresh, homemade pickles on a whim, keeping things exciting and deliciously spontaneous!

In my opinion, Tsukemono Shiozuke, a method of traditional Japanese salt pickling, highlights the flavors and nutrients of fresh vegetables. My favorite combination is a medium cucumber and a small daikon radish, which, with just 2 tablespoons of kosher salt, become something else entirely.

Occasionally, for good measure, I might add a teaspoon of sugar. The end result is a snappy, crunchy, and undeniably delicious mid-afternoon pick-me-up.

Ingredients

Cucumber: A low-calorie, richly hydrating food that is abundant in vitamins K and C.

Daikon radish: Contains a lot of fiber; very good for digestion; helps support detoxification.

Kosher salt: Critical for fermentation, boosts flavors, keeps vegetables preserved.

Sugar (optional): Balances saltiness; adds a hint of sweetness; optional for flavor.

Carrot (optional): Offers crunch, is a source of beta-carotene, and adds slight sweetness.

(Optional) Shiso Leaves: The aromatic shiso leaves add a touch of flavor that is nearly impossible to replicate—there’s a reason a good sushi restaurant won’t let you skip this.

Shiso carries an herbal quality that is somewhere between mint and basil; it’s what gives this dish its unique taste.

Ingredient Quantities

• 1 medium cucumber
• 1 small daikon radish
• 2 tablespoons kosher salt
• 1 teaspoon sugar (optional)
• 1 small carrot (optional)
• 2-3 shiso leaves (optional)

Instructions

1. Start by cleaning all the vegetables thoroughly under cold water to remove any dirt or debris.

2. Cut the cucumber and daikon radish into thin, even rounds about 1/8 inch thick to guarantee uniform pickling.

3. If using, the carrot should be peeled and cut into thin matchstick-sized pieces. The shiso leaves should be stacked and rolled, then sliced into thin ribbon-like strips.

4. In a mixing bowl, combine the cucumbers, daikon radish, and carrots, which have all been sliced. Add 2 tablespoons kosher salt and, if you want a hint of sweetness, 1 teaspoon sugar.

5. Gently knead the salt (and sugar, if adding) into the vegetables using your hands. This will help draw out moisture from the vegetables and kick-start the pickling process.

6. Put a plate that fits into the bowl over the vegetables, and put a weight on top of that to press the vegetables down. This could be a can or small pot that is heavy enough to do the job.

7. Let the vegetables sit at room temperature for 1 to 2 hours. They will give off liquid and form a brine.

8. Following the resting period, sample the vegetables. If they are overly salty, give them a quick rinse under cold running water and drain thoroughly.

9. If you are using them, add the shiso ribbons, and combine all the vegetables to mix them evenly.

10. Move the pickled vegetables to a clean, airtight container or a jar. Put the container in the fridge and eat the pickled vegetables within a few days for the best taste.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Vegetable peeler (if using carrot)
4. Mixing bowl
5. Measuring spoons
6. Plate (that fits inside the bowl)
7. Weight (can or small pot)
8. Airtight container or jar

FAQ

• Can I use regular table salt instead of kosher salt?
  Yes, but be mindful that table salt is finer, so you might want to use a bit less to avoid over-salting.
• Do I have to use the optional ingredients?
  No, they are optional and meant to enhance flavor and appearance. The basic recipe works well without them.
• How long do I need to let the vegetables pickle?
  Typically, 3-4 hours is sufficient, but for a more intense flavor, you can leave them overnight in the refrigerator.
• What is the purpose of sugar in this recipe?
  Sugar is optional and adds a slight sweetness to balance the saltiness, making the pickles more nuanced in flavor.
• Can I add other vegetables to this recipe?
  Absolutely! You can experiment with vegetables like cabbage or bell peppers, adjusting the salt as needed.
• How should I store these pickles?
  Store them in an airtight container in the refrigerator. They are best consumed within a week.

Substitutions and Variations

Substitute with turnip or kohlrabi for a similar crunch and texture to the daikon radish.
Sea salt can be used as a substitute for kosher salt; however, it is important to adjust the amount used since kosher salt is less dense.
If you want to add sugar: You can use a natural sweetener, such as honey or maple syrup, if you want. Just know that it might slightly change the flavor profile.
For the carrot (optional): You can use small zucchini or radishes instead, for a different flavor profile.
For shiso leaves (optional): Use perilla leaves or basil, keeping in mind that the flavor will be slightly different.

Pro Tips

1. Uniform Thickness Use a mandoline slicer to ensure the cucumber and daikon slices are perfectly uniform. This promotes even pickling and enhances texture.

2. Enhanced Flavor Consider adding a splash of rice vinegar or a sprinkle of toasted sesame seeds just before serving to enhance the flavor profile and add a bit of complexity.

3. Shiso Alternatives If you don’t have shiso leaves, fresh mint or basil can provide a similar aromatic quality and add a fresh twist to the pickles.

4. Improved Texture After slicing the vegetables, you can lay them on paper towels and gently press out excess moisture before salting. This can help achieve a firmer texture.

5. Storage Tip Store the pickled vegetables in a jar that is completely covered in their own brine. This helps preserve them longer and maintains their flavor and crunch.