I’ve been on a kick with Japanese pickles, tsukemono. I followed a recipe from Just One Cookbook youtube channel for Shoyuzuke (soy sauce pickles). She made on sauce with 4 different veggies. I decided to try the cucumber and celery version.
Link for the recipe: https://www.youtube.com/watch?v=7NLBQi1REhw
I made this version before and really like them. This batch I added the shredded salted kombu and minced ginger. This time I sliced the cucumber thicker than previous version.
I salted and massaged the cucumbers, let it set for about 5 minutes to get excess water out. I followed Just One Cookbook and used a dish cloth to get as much water out as possible.
Then I added them to mason jars but didn’t add the glass weights that she uses in the video because I didn’t have any. Here’s the link of ones that I’m thinking of buying https://smile.amazon.com/Fermentation-Vegetables-Submerged-Fermenting-FDA-Apporved/dp/B079NXB6R5/ref=sr_1_3?crid=3J6GA8YYCAGBU&dchild=1&keywords=glass+weights+for+fermenting&qid=1594837940&sprefix=glass+weights%2Caps%2C237&sr=8-3
I used 3 large Japanese cucumbers and it filled 3 quart size large mouth mason jars. I added the salted shredded kombu (soaked in water to soften then squeezed out the excess water) and minced ginger.
I made 3 recipes of brine, to for cucumbers and 1 for the celery. I add the brine to the 3 bottle. Brine will not come up to the top of the bottle, probably about 1/2 to 3/4 of the way. This is where the weights comes in but I didn’t do since I didn’t have it.
Instead of weights, I just shook the brine around in the bottle, tipping the bottle upside down. I kept the cucumbers on the counter for about 2 hours shaking the bottle when I remembered. Then in the refrigerator. They are ready to eat in 3 hours.
I didn’t get pictures of this process but I had celery that I wanted to use up. I followed the recipe per the video and I made enough for one bottle. I used the same shaking technique as the cucumbers.
Here’s the final product of my work.
Final review from Joe and Cora: Oishii (delicious in Japanese)
My review: love the crunch and the flavor of the celery. Like the what the sesame oil in this version. Cucumbers are better thicker and love the combination of kombu and ginger.
Worth the try. Great on the salad and no dressing needed. Next up daikon tsukemono.