Three Japanese quick pickles: salt-pickled cucumber, soy-pickled daikon and sesame cabbage, made in under two hours. The salted vegetables are drained and squeezed, so most of that salt goes down the sink; taste before serving. These are fresh pickles: keep them in the fridge and eat within 3 days.
2tbsp
1tbsp
4tbsp
4tsp
200g
300g
5tsp
200g
1tsp
5g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2tbsp | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 4tbsp | — | — | |
| 4 | | 4tsp | — | — | |
| 5 | | 200g | — | — | |
| 6 | | 300g | — | — | |
| 7 | | 5tsp | — | — | |
| 8 | | 200g | — | — | |
| 9 | | 1tsp | — | — | |
| 10 | | 5g | — | — |
Measure the soy sauce into the small bowl.
Soy sauce · 2 tbsp
Add the mirin to the soy sauce.
Mirin · 1 tbspAdd the rice vinegar to the mirin and soy sauce mixture.
Rice vinegar · 2 tbspAdd the caster sugar to the rice vinegar mixture.
Caster sugar · 2 tspStir the rice vinegar mixture until the sugar has fully dissolved.
Set the pickling liquid aside to cool to room temperature.
Rinse the daikon under cold running water.
Daikon · 200 g
Slice the rinsed daikon into thin rounds, about 2–3 mm thick.
Pour the cooled pickling liquid into the jar.
Add the sliced daikon to the pickling liquid in the jar.
Seal the jar and place it in the refrigerator.
Leave the daikon to pickle in the refrigerator for at least 1 hour.
Meanwhile, rinse the Lebanese cucumbers under cold running water.
Lebanese cucumber · 300 gSlice the rinsed Lebanese cucumber into thin rounds, about 2–3 mm thick.
Transfer the sliced cucumber to the medium bowl.
Add the fine sea salt to the sliced cucumber.
Fine sea salt · 2.5 tspAdd the caster sugar to the fine sea salt and sliced cucumber mixture.
Caster sugar · 2 tspMassage the caster sugar and fine sea salt into the cucumber slices with your hands until they begin to release liquid.
Add the rice vinegar to the caster sugar and fine sea salt mixture.
Rice vinegar · 2 tbspToss the rice vinegar mixture so everything is evenly coated.
Press the cucumber slices down firmly into the brine with your hands to help draw out the moisture.
Leave the cucumber to pickle at room temperature for 1 hour.
Meanwhile, rinse the white cabbage under cold running water.
White cabbage · 200 gSlice the rinsed white cabbage into thin shreds.
Transfer the shredded cabbage to the large bowl.
Add the fine sea salt to the shredded white cabbage.
Fine sea salt · 2.5 tspMassage the salt into the cabbage with your hands for 2–3 minutes until it wilts and releases liquid.
Tip the cabbage into the colander and squeeze out as much liquid as possible.
Transfer the drained cabbage to a clean small bowl.
Add the sesame oil to the drained cabbage.
Sesame oil · 1 tspScatter the toasted sesame seeds over the cabbage.
Toasted sesame seeds · 5 gToss the cabbage until evenly coated in sesame oil and seeds.
Press the sesame cabbage down firmly with your hands to compact it slightly.
Leave the weighted white cabbage to rest for 30 minutes so the flavours develop.
Remove the jar of pickled daikon from the refrigerator.
Tip the cucumber into the colander and drain off the excess liquid.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 tbsp | | Measure the soy sauce into the small bowl.⏱ 15sResultSoy sauce |
| 2 | 1 tbsp | | Add the mirin to the soy sauce.⏱ 15sResultSoy sauce and mirin |
| 3 | 2 tbsp | | Add the rice vinegar to the mirin and soy sauce mixture.⏱ 15sResultSoy sauce and mirin and rice vinegar |
| 4 | 2 tsp | | Add the caster sugar to the rice vinegar mixture.⏱ 15sResultRice vinegar mixture |
| 5 | — | | Stir the rice vinegar mixture until the sugar has fully dissolved.⏱ 2 minResultPickling liquid |
| 6 | — | | Set the pickling liquid aside to cool to room temperature.⏱ 5 minResultCooled pickling liquidused in step 9 |
| 7 | 200 g | | Rinse the daikon under cold running water.⏱ 30sResultRinsed daikon |
| 8 | — | | Slice the rinsed daikon into thin rounds, about 2–3 mm thick.⏱ 2 minResultSliced daikonused in step 10 |
| 9 | Cooled pickling liquidstep 6 | | Pour the cooled pickling liquid into the jar.⏱ 30sResultCooled pickling liquid |
| 10 | Sliced daikonstep 8 | | Add the sliced daikon to the pickling liquid in the jar.⏱ 15sResultCooled pickling liquid and sliced daikon |
| 11 | — | | Seal the jar and place it in the refrigerator.⏱ 10sResultCooled pickling liquid and sliced daikon |
| 12 | — | | Leave the daikon to pickle in the refrigerator for at least 1 hour.⏱ 1 hrResultSoy-pickled daikon |
| 13 | 300 g | | Meanwhile, rinse the Lebanese cucumbers under cold running water.⏱ 30sResultRinsed lebanese cucumber |
| 14 | — | | Slice the rinsed Lebanese cucumber into thin rounds, about 2–3 mm thick.⏱ 2 minResultSliced cucumber |
| 15 | Sliced cucumberstep 14 | | Transfer the sliced cucumber to the medium bowl.⏱ 15sResultSliced cucumber |
| 16 | 2.5 tsp | | Add the fine sea salt to the sliced cucumber.⏱ 15sResultSliced cucumber and fine sea salt |
| 17 | 2 tsp | | Add the caster sugar to the fine sea salt and sliced cucumber mixture.⏱ 15sResultSliced cucumber and fine sea salt and caster sugar |
| 18 | — | | Massage the caster sugar and fine sea salt into the cucumber slices with your hands until they begin to release liquid.⏱ 1 minResultSalted cucumber |
| 19 | 2 tbsp | | Add the rice vinegar to the caster sugar and fine sea salt mixture.⏱ 15sResultSalted cucumber and rice vinegar |
| 20 | — | | Toss the rice vinegar mixture so everything is evenly coated.⏱ 30sResultBrine-tossed cucumber |
| 21 | — | | Press the cucumber slices down firmly into the brine with your hands to help draw out the moisture.⏱ 30sResultWeighted brine-tossed cucumber |
| 22 | — | | Leave the cucumber to pickle at room temperature for 1 hour.⏱ 1 hrResultPickled cucumberused in step 36 |
| 23 | 200 g | | Meanwhile, rinse the white cabbage under cold running water.⏱ 30sResultRinsed White Cabbage |
| 24 | — | | Slice the rinsed white cabbage into thin shreds.⏱ 2 minResultShredded white cabbage |
| 25 | Shredded white cabbagestep 24 | | Transfer the shredded cabbage to the large bowl.⏱ 15sResultShredded white cabbage |
| 26 | 2.5 tsp | | Add the fine sea salt to the shredded white cabbage.⏱ 15sResultShredded white cabbage and fine sea salt |
| 27 | — | | Massage the salt into the cabbage with your hands for 2–3 minutes until it wilts and releases liquid.⏱ 2 min 30sResultSalted cabbage |
| 28 | Salted cabbagestep 27 | | Tip the cabbage into the colander and squeeze out as much liquid as possible.⏱ 30sResultDrained salted cabbage |
| 29 | Drained salted cabbagestep 28 | | Transfer the drained cabbage to a clean small bowl.⏱ 15sResultDrained salted cabbage |
| 30 | 1 tsp | | Add the sesame oil to the drained cabbage.⏱ 15sResultDrained salted cabbage and sesame oil |
| 31 | 5 g | | Scatter the toasted sesame seeds over the cabbage.⏱ 15sResultDrained salted cabbage and sesame oil and toasted sesame seeds |
| 32 | — | | Toss the cabbage until evenly coated in sesame oil and seeds.⏱ 30sResultSesame cabbage |
| 33 | — | | Press the sesame cabbage down firmly with your hands to compact it slightly.⏱ 30sResultWeighted sesame cabbage |
| 34 | — | | Leave the weighted white cabbage to rest for 30 minutes so the flavours develop.⏱ 30 minResultSesame cabbage pickleused in step 39 |
| 35 | — | | Remove the jar of pickled daikon from the refrigerator.⏱ 10sResultSoy-pickled daikonused in step 38 |
| 36 | Pickled cucumberstep 22 | | Tip the cucumber into the colander and drain off the excess liquid.⏱ 1 minResultDrained pickled cucumber |
| Total Time | 1 hr 15 min | ||
| Nutrient | per serving |
|---|---|
| 84kcal | |
| 3g | |
| 2g | |
| 0.3g | |
| 15g | |
| 10g | |
| 3g | |
| 3,436mg |
Three Japanese quick pickles: salt-pickled cucumber, soy-pickled daikon and sesame cabbage, made in under two hours. The salted vegetables are drained and squeezed, so most of that salt goes down the sink; taste before serving. These are fresh pickles: keep them in the fridge and eat within 3 days.
What you’ll doYou will make three pickles that overlap: a soy-based daikon that pickles in the fridge for at least an hour, a salt-and-vinegar cucumber that sits at room temperature for an hour, and a sesame cabbage that you massage to release its liquid before a 30-minute rest. Each one starts while the one before it waits.
