Tsukemono – Shiozuke (Salt Pickling)

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Prep Time
15m
Cook Time
5m
Total Time
20m
This Tsukemono – Shiozuke (Salt Pickling) recipe is a traditional Japanese method of preserving vegetables. Using a brine made of water and sea salt, a variety of fresh vegetables like eggplant, cucumber, daikon radish, celery, and carrots are pickled to create a tangy and crunchy condiment.

Ingredients

Servings: 4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

For The Vegetables To Pickle

For The Brine

Steps

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Nutrition Facts

  • Calories
    97kcal
    4%
  • Fat
    0g
    0%
  • Saturated Fat
    0g
    0%
  • Carbohydrates
    22g
    1%
  • Fiber
    7g
    0%
  • Sugar
    9g
    0%
  • Protein
    3g
    0%
  • Cholesterol
    0mg
    0%
  • Sodium
    15mg
    0%
Percent Daily Values are based on a 2,000 calorie diet.
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