Tsukemono means “pickled things.” The Japanese make many different pickles in many different ways, from a quick pickled cucumber that in ready to eat in one hour to Takwan— whole pickled daikon radishes that take months to ferment. Most Japanese meals include some form of pickle.
Karl’s Hakusai
(Napa Cabbage Pickle)
karllueck
Miriam
Jabberwocky Stew 