Various Homemade Lightly Pickled Vegetables

This is my 30th article since I started posting on note, so I've decided to try something a little different this time.

In our house, we don't buy pickling mixes; instead, we use our own original seasoning liquids, and we always have something in the refrigerator. I'd like to introduce a few of them here.

<Basic Cucumber Pickles>

First, cucumber pickles. This seasoning liquid serves as a base that can be used for many different things.

• Sushi vinegar (Fuji Sushi Vinegar)

• Mentsuyu (Somi no Tsuyu)

• Salted kelp (Fujicco)

• Red chili pepper (sliced rings are less spicy)

The flavor varies depending on the manufacturer, so please use your favorites.

Thinly slice the cucumbers, add this seasoning liquid, and rub it in well by hand. Try to separate each slice so the flavor permeates thoroughly. It's delicious to eat right away, but it's best after sitting in the refrigerator for two to three days. You can also sprinkle bonito flakes on top when serving. You can make it the same way with Chinese cabbage.

<Turnip Pickles>

Slice the turnips and rub them in as well. For the flavor, white dashi is better because it doesn't discolor the vegetables. If they come with leaves, chop them finely and add them in too.

<Vinegared Lotus Root>

For vinegared lotus root, add vinegar. You don't necessarily need the salted kelp. After slicing thinly, microwave them (be careful not to overdo it) and pickle them while they are still hot. In this case, use chopsticks to mix them so you don't burn yourself.

<Kimchi Flavor>

To make cucumbers, daikon radish, or Chinese cabbage taste like kimchi, add doubanjiang (chili bean paste). Lee Kum Kee is on the spicier side. Adding tororo kombu (shredded kelp) to this adds depth to the flavor.

<Nuka-zuke Style>

Since preparing a nuka bed is difficult, I use raw miso. Because the koji mold is still active, it tastes like it was pickled in rice bran. It's quick to make, so I recommend this as well.

<Lightly Pickled Mizunasu Eggplant>

Mizunasu eggplant, a specialty of the Senshu region, can also be made delicious easily.

Peel off a few strips of skin with a peeler, cut in half, chop into irregular pieces, and then rub by hand until the sharp edges of the eggplant are gone. It is better to eat this immediately rather than letting it sit.

<Carrots in Vinegar Miso Dressing>

This is a vinegar miso dressing dish that allows you to eat plenty of carrots.

Cut the carrots into long, thin strips. A julienne peeler is convenient if you have one. Heat them in the microwave until they are slightly soft. I prefer them with a bit of crunch left, but if you like them softer, microwave them for longer.

Mix the vinegar miso while the microwave is running. If you prefer a sweeter taste, adding more mirin is a good idea. Once the microwave is done, mix it while it is still piping hot. This seems to be enough to cook off most of the alcohol. Mixing in some finely chopped white scallions also makes for a nice accent.

<Pickle Style>

To get a pickle flavor, use wine vinegar. Adjust the sweetness with mirin. Adding a little bit enhances the umami. Besides dried basil or bay leaves, feel free to use your favorite herbs.

For carrots, cut into thin strips; for cucumbers, cut into vertical strips; for onions, cut along the grain; and celery is essential. Since many types seem to be stringless these days, don't worry about it and just cut across the grain to break the fibers. Shishito peppers and bell peppers are also delicious.

I have introduced some representative examples above. If you use more vinegar, it becomes a sunomono (vinegared dish), and if you use more mentsuyu, it becomes a pickle that goes well with rice. Let's enjoy the taste of home cooking.

That's all for this little coffee break. If you liked it, please give it a like and follow me. I will continue to write about various things, so thank you for your support.