Adventures in Pickling!
Most people know I’m a huge fan of Japanese food, but something I don’t often tell people is that I really, really like pickles. To be perfectly honest, I really like preserved/fermented/salt pickled foods. From kimchi to kosher dills, I’m crazy about them all. It’s really odd how much I can’t stand sauerkraut, considering.
Anyway, one of the best things about buying homemade lunches at the Tokyo Store are the side dishes. There’s always something pickled to go along with the chicken/beef and rice, and since Eric is a massive bitch when it comes to food every time we get lunch there I end up with a double dose of pickled veggie goodness.
I’ve been meaning to add even more vegetables to my diet lately. I only get one or two servings a day and, while that might look like a lot compared to your average vegetable hater’s diet, it’s still below the RDA. Way below. So, I decided to spend more money than I should in order to make pickles at home.
Introducing my new tsukemono press, in my favorite color (Atom Age Turquoise, or Art Deco Green, take your pick).
I bought a cookbook online but while I’m waiting for delivery I decided to lift a recipe from this website. http://www.theblackmoon.com/Jfood/ftsuke.html “Art, anime and Japanese Culture.” I suppose this could be very very good or very very bad. I’m not sure which way I’m leaning with this.
Anyway, the recipe called for Japanese cucumbers, which is not possible up here in Redneckland. I had to substitute one long, seedless cucumber. Look at that bastion of manliness right there.
The recipe calls for three teaspoons of salt but then refers to them later on as tablespoons, and then calls for tablespoons for another recipe. Judging from the amount of cucumber slices I have, I’m going with tablespoons.
It’s a pretty easy process. Wash, slice, sprinkle, mix and screw down the lid. Chill in the fridge and check in a day. Much easier than my miso-pickled garlic, which I put in the back of the fridge a week ago and won’t be ready until April.
Anyway, one of the best things about buying homemade lunches at the Tokyo Store are the side dishes. There’s always something pickled to go along with the chicken/beef and rice, and since Eric is a massive bitch when it comes to food every time we get lunch there I end up with a double dose of pickled veggie goodness.
I’ve been meaning to add even more vegetables to my diet lately. I only get one or two servings a day and, while that might look like a lot compared to your average vegetable hater’s diet, it’s still below the RDA. Way below. So, I decided to spend more money than I should in order to make pickles at home.
Introducing my new tsukemono press, in my favorite color (Atom Age Turquoise, or Art Deco Green, take your pick).
I bought a cookbook online but while I’m waiting for delivery I decided to lift a recipe from this website. http://www.theblackmoon.com/Jfood/ftsuke.html “Art, anime and Japanese Culture.” I suppose this could be very very good or very very bad. I’m not sure which way I’m leaning with this.
Anyway, the recipe called for Japanese cucumbers, which is not possible up here in Redneckland. I had to substitute one long, seedless cucumber. Look at that bastion of manliness right there.
The recipe calls for three teaspoons of salt but then refers to them later on as tablespoons, and then calls for tablespoons for another recipe. Judging from the amount of cucumber slices I have, I’m going with tablespoons.
It’s a pretty easy process. Wash, slice, sprinkle, mix and screw down the lid. Chill in the fridge and check in a day. Much easier than my miso-pickled garlic, which I put in the back of the fridge a week ago and won’t be ready until April.