Japanese Pickles (tsukemono) Recipe

Wash and peel

Wash all vegetables under cold running water. Peel the daikon and carrot. Trim the ends of the cucumbers and slice off any soft spots.

Cut vegetables

Cut the daikon into 5 mm rounds or 6 mm half-moons (for easier eating). Cut cucumbers into 5 mm rounds or lengthwise into quarters if thick. Cut the carrot into thin rounds or matchsticks to match the size of the other vegetables. Peel and very thinly slice the ginger into matchsticks or thin rounds.

Salt and press

Place the cut vegetables (daikon, cucumber, carrot) in a large bowl. Sprinkle the coarse salt evenly over them and toss to combine. Let sit for 20–30 minutes until they release liquid. Every 10 minutes press down with your hands to help release moisture. After resting, transfer vegetables to a clean towel or fine-mesh sieve and press or squeeze gently to remove excess brine (reserve the brine).

In a small saucepan combine rice vinegar, mirin, soy sauce, sugar, salt, and dashi (if using). Warm gently over low heat, stirring until sugar dissolves. Do not boil. Remove from heat and let cool to room temperature. If you reserved brine from the salted vegetables, add up to 2–3 tablespoons to the pickling liquid to retain seasoning — adjust to taste.

Place the squeezed vegetables and sliced ginger into an airtight container or jar in an even layer.

Add the kombu piece and whole chili (if using) into the jar. Pour the cooled pickling liquid over the vegetables until they are fully submerged. If needed, place a small weight (a clean jar or plastic bag filled with water) on top to keep vegetables submerged.

Seal the container and refrigerate. For quick pickles (asazuke), let sit at least 2 hours; for stronger flavor, refrigerate 24 hours. Peak flavor typically at 24–48 hours. Consume within 1 week for best texture; up to 2 weeks refrigerated.

Remove pickles from the liquid with tongs, slice if desired, and arrange on a small plate. Sprinkle with toasted sesame seeds before serving. Discard the kombu and chili or slice and serve with pickles if desired.

Optional: reserve some pickling liquid (strained) to use again for another quick batch within a few days, adjusting salt/sugar as needed.