Introduction to … Tsukemono 6 years ago Yannick Schandené 4 minutes A Brief History of Tsukemono Tsukemono, meaning “pickled things” in Japanese, has been a staple in Japanese cuisine for centuries. Originally developed as a method of preserving vegetables in the absence of refrigeration, tsukemono has evolved into an art form. These pickles were traditionally made using simple techniques such as salting, fermenting, or soaking in vinegar or miso. Over time, tsukemono became more than just a preservation method; they are now an integral part of Japanese meals, offering texture, flavor, and balance. Historically, tsukemono was vital in ensuring food security. By preserving surplus crops, communities could enjoy vegetables year-round, even during harsh winters. Today, tsukemono is celebrated not just for its practicality but also for its contribution to the rich tapestry of Japanese culinary culture. Why Tsukemono is Fascinating Tsukemono is more than just a technique; it’s a bridge between tradition and modernity. Here’s why it stands out: Versatility: Tsukemono can be made with virtually any vegetable, and even fruits, allowing for endless creative possibilities. Flavor and Texture: These pickles provide a burst of umami, acidity, and crunch, complementing the subtler flavors of rice and miso soup. Health Benefits: Packed with probiotics (in fermented varieties), tsukemono supports gut health and digestion. Zero Waste: Tsukemono aligns beautifully with sustainability. By utilizing surplus vegetables or peels, you can reduce food waste and create delicious pickles. For more inspiration, see our article on circular fermentation. Techniques and Recipes Beaten Cucumber Pickle (1 hour of pressing) Ingredients: 1 cucumber 2% salt (of cucumber’s weight) 2 tbsp ginger, finely minced 1 tsp chili flakes 1/2 tsp roasted sesame oil 1 tbsp shoyu (soy sauce) 1/2 tbsp genmai-su (rice vinegar) 1 tsp sweetener Method: Rub salt on the cucumber to open its pores. Gently beat it with a wooden stick to soften the structure without damaging it. Break into bite-sized pieces, mix with remaining ingredients, and press for 1 hour. A subtle yet satisfying pickle. Cucumber, Wakame, and Clementine Pickle (45 minutes of pressing) Ingredients: 1 cucumber (thinly sliced) 2% salt Dried wakame 1-2 clementines (in small pieces) 3 tbsp mirin A dash of roasted sesame oil Method: Salt the cucumber slices and mix with clementine pieces, wakame, mirin, and sesame oil. Press for 45 minutes for a refreshing, citrusy pickle. Radish Kimchi (2+ days of pressing) Ingredients: 1kg radish 20g salt 4 tbsp ginger (grated) 4 garlic cloves (minced) Young onions Chili flakes 1 tsp sweetener Method: Combine all ingredients and press for at least 2 days. The result is a crunchy, spicy pickle with less acidity than traditional Korean kimchi. Cabbage Sushi Pickle (3-4 hours of pressing) Ingredients: 6 Chinese cabbage leaves 2 carrots (grated) Celery (chopped) (Dried) shiitake mushrooms (minced) Ginger (grated) 1 tsp chili flakes 1 tbsp sesame oil 1 tsp sweetener 2 tbsp shoyu 3 tbsp vinegar 1 tsp salt Method: Blanch cabbage leaves in salted water until pliable. Combine the other ingredients into a filling, roll inside cabbage leaves, and press for 3-4 hours. The resulting rolls are packed with umami and vibrant flavors. Tools and Tips To create tsukemono at home, a pickle press is indispensable. For high-quality equipment, visit Peter’s web shop. Bulk orders through Fermenthings are available to reduce shipping costs. Tsukemono and Sustainability Embracing tsukemono is a step towards sustainable living. By turning vegetable scraps and surplus produce into flavorful pickles, you not only reduce waste but also honor the principles of circular fermentation. Every batch of tsukemono is a testament to creativity, resourcefulness, and respect for food. Join the Fermentation Movement Discover the endless possibilities of tsukemono with our workshops and community events. Sign up for our newsletter here to stay updated on the latest fermentation techniques and resources. Whether you’re a seasoned fermenter or just starting out, tsukemono offers a world of flavor and sustainability waiting to be explored!