Assorted Tsukemono Recipe

Prepare cucumbers

Trim ends of cucumbers and slice into 1/4" rounds or 2–3" sticks. Place in a bowl and toss with 1 tablespoon kosher salt. Let sit 15–20 minutes to draw out moisture.

Rinse and press

After 15–20 minutes, gently squeeze cucumbers under cold running water to remove excess salt, then pat dry with paper towels. Alternatively, press with a weight for 5 minutes in a colander.

Make dressing and marinate

Whisk rice vinegar, mirin, sugar, and light soy sauce in a small bowl until sugar dissolves. Add toasted sesame seeds. Place drained cucumbers in a shallow container or zip-top bag, pour dressing over, add shiso or scallion if using, and refrigerate for at least 30 minutes (best 1–2 hours) before serving.

Salt the daikon

Cut daikon into desired shape (rounds or sticks). Toss with 1 teaspoon kosher salt and let sit 20–30 minutes to draw out moisture.

Make brine

Combine rice vinegar, water, sugar, and turmeric in a small saucepan. Warm gently just until sugar dissolves (do not boil). Cool to room temperature.

Combine and chill

Rinse and pat the daikon dry, place in a jar or container with the kombu strip (if using), pour the cooled brine over the daikon so pieces are submerged. Refrigerate at least 4 hours, preferably overnight for fuller flavor. Color will be yellow from turmeric, resembling takuan.

Salt the eggplant

Halve small eggplants lengthwise and score the cut surface lightly. Sprinkle with 2 teaspoons kosher salt and let sit in a colander for 20–30 minutes to remove bitterness and moisture.

Rinse and squeeze

Rinse eggplants briefly under cold water to remove excess salt, then gently press/pat dry. If thicker slices, squeeze to remove liquid so they absorb marinade better.

Marinate

Mix rice vinegar, soy sauce, and julienned ginger. Place eggplant pieces in a shallow dish or jar, pour marinade over to coat, cover and refrigerate at least 1–2 hours (overnight for best results). Before serving, drizzle a little sesame oil if desired.

Prepare vegetables and shiso

Cut cucumbers and eggplant into bite-sized pieces. Lightly salt vegetables with 1 tablespoon coarse salt and let sit 20–30 minutes to draw out water.

Squeeze and combine with shiso

After resting, squeeze excess liquid from the vegetables and place them in a bowl or jar with shredded red shiso. Press down so shiso and vegetable juices mingle — traditional shibazuke relies on the salted shiso to impart color and flavor. If you want a tangier finish, add 1 tablespoon rice vinegar before refrigerating.

Press and chill

Place a weight or small plate on top to press the mixture and encourage quick pickling. Refrigerate at least 4 hours; overnight yields deeper color and flavor. Serve chilled.

Arrange small portions of each pickle on a single platter or divided small plates so flavors are distinct. Sprinkle toasted sesame seeds and thinly sliced scallion or shiso over cucumber and eggplant pickles as desired. Serve chilled or at cool room temperature as part of a meal or bento.