Category Archives: Pickles

Karl’s Japanese Pickled Cabbage and Carrots II (Hakusai no Shiozuke)

Napa cabbage and carrot is one of the classic Japanese tsukemono. Even when I have made a dish before there is always room for a tweak or two. I was planning to make hakusai no shiozuke—preserved napa cabbage, in this case with carrots—so I let these vegetables pickle for four days.  this time, I made it with crushed Japanese chili and my orange infused sugar.

Karl’s Japanese Pickled Cabbage and Carrots II (Hakusai no Shiozuke)

Karl’s Japanese Pickled Cabbage and Carrots II
Hakusai no Shiozuke

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Karl’s Japanese Pickled Turnips

While you can make this recipe with any turnip, the Japanese turnip—kabu (カブ)—of choice for pickling is the small, white, round,  Hakurei. The last time I made Japanese pickled turnips, I used the salt pickling technique. This time, I both briefly salted the turnips and then pickled them with sweet and sour vinegar sauce.

Karl’s Japanese Pickled Turnips

Karl’s Japanese Pickled Turnips

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Karl’s Japanese Ginger Cucumber Pickles (Shōga Kyūri Namasu)

Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.”  There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am using a lot of fresh ginger and marinating the cucumbers for a long time. The difference between a namasu and a sunomono is not in the ingredients, but in how long the vegetables are pickled for—days for the first and minutes/hours for the second.

Karl’s Japanese Ginger Cucumber Pickles (Shōga Kyūri Namasu)

Karl’s Japanese Ginger Cucumber Pickles
Shōga Kyūri Namasu

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Karl’s Japanese Wasabi Cucumber Pickles (Wasabi Kyūri Namasu)

Japanese cucumbers are a common thing to pickle for a Japanese tsukemono—literally “pickled things.”  There are many ways that the Japanese pickle cucumbers and I am still trying out different techniques. This time I am adding wasabi and marinating the cucumbers for a few days—namasu.

Karl’s Japanese Wasabi Cucumber Pickles (Wasabi Kyūri Namasu)

Karl’s Japanese Wasabi Cucumber Pickles
Wasabi Kyūri Namasu

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Karl’s Japanese Salt Pickled Turnips

As I was gathering ingredients for my Sunday Japanese feast, I spotted kabu (カブ)—Japanese turnips. I thought, “Umm, turnip pickles, those would be good.” While I have made these pickles before, I have apparently never posted them. Today, I chose to salt pickle (shiozuke; 塩漬け) my turnips.

Karl’s Japanese Salt Pickled Turnips

Karl’s Japanese Salt Pickled Turnips

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Karl’s Japanese Cucumbers Pickles with Green Seaweed

This Sunday I decided to go with a Japanese feast. A Japanese dinner is not complete without a selection of Japanese pickles. With a constant need to experiment, today I choose to add fujisawa aosako—dried green laver seaweed flakes—to my cucumber pickles.

Karl’s Japanese Cucumbers Pickles with Green Seaweed

Karl’s Japanese Cucumbers Pickles with Green Seaweed

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Karl’s Fukujinzuke

I’m making Japanese curry for dinner and, in reading Just One Cookbook’s recipe, I learned that fukujinzuke is commonly served on the side. Fukujinzuke is the Japanese version of a chutney to compliment the curry—a cooling, crunchy contrast to the soft and spicy main dish. While this dish may have four main ingredients—daikon, eggplant, lotus root and cucumber—it may also have up to seven in homage to the Seven Lucky Gods. I cannot eat eggplant, wife Jan does not like lotus root, and daughter Eilene does not like shiitake mushrooms—another common ingredient—I adapted the recipe and used what I had on hand.

Karl’s Fukujinzuke

Karl’s Fukujinzuke

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Karl’s Quick Pickled Cucumbers

I was making Hawaiian hamburgers and I did not think that a little green onion was enough vegetables for the meal. Pickled cucumbers seemed like a good side dish for these Asian-ish burgers. I had half an English cucumber and two hours before dinner—just enough time.

Karl’s Quick Pickled Cucumbers

Karl’s Quick Pickled Cucumbers

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Karl’s Chinese Smashed Cucumber Pickles

Sister Grace stopped by this Sunday. Of the several options I gave her for dinner was spicy chicken and pan fried noodles. While this dish is a lot of work, it is one of my family’s favorite meals.

Karl’s Chinese Smashed Cucumber Pickles

Karl’s Chinese Smashed Cucumber Pickles

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Karl’s Japanese Lightly Marinated Cucumbers

I had marinated the vegetables for the potato salad that I made to go with my Japanese curry wings. This left a half cup of slightly used pickle marinade that I did not want to waste. I decided to slice some cucumber and lightly marinate it for a second side dish.

Karl’s Japanese Lightly Marinated Cucumbers

Karl’s Japanese Lightly Marinated Cucumbers

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