Tsukemono

Tsukemono (Japanese渍 物) is Japanese, pickles. It is eaten with rice, sometimes as a snack with drinks.

The usual varieties are placed in saline or brine. Soy sauce, miso, vinegar, Nuka (rice bran) and sake ( rice wine ) are also used for some species.

Frequently used vegetables Daikon ( a Rettichart ), Ume ( a of apricot ), radish, Chinese cabbage and cucumbers.

Traditionally, the Japanese Tsukemono started yourself in a Tsukemonoki because loading was one of the usual options for preserving foods. Today, they may purchase in any supermarket, but many Japanese they also make themselves

The manufacturing process usually takes only a Tsukemonoki, salt and a weight for weighing.

A Tsukemonoki (渍 物 器, lit vessel for pickled things ) is a vessel made of plastic, wood, glass or ceramic. Originally practiced one of the necessary pressure by a wedge between the handle of the vessel and a person lying on the vegetables round disk. Today it takes 1-2 kg of heavy stones or metal weights ( Tsukemonoishi渍 物 石stone for pickled things ), often with a handle and with a food-safe plastic wrap.

Other modern variants consist of a plastic container, the pressure exerted by a screw.

Known Tsukemono

Beni shōga Gari (ginger)
785890
de