Make Japanese Pickles Tsukemono Style at Home
We've got a serious cucumber problem due to having 3 cucumber plants producing way too many cucumbers for us to eat. We've been going back and forth on making pickles or not. I'm pretty excited to find some Japanese Pickle presses to help solve the problem.
The varieties of tsukemono japanese pickles are endless, with literally thousands of types to choose from and hundreds of techniques for making them! Popular pickled vegetables include Chinese cabbage, daikon radish, carrots, bamboo, turnips, gobo (burdock root), ginger, Japanese cucumbers, and Japanese eggplant.
The first Japanese pickle press we found was this large rectangular shaped Tsukemono pickle press (see above). It holds 3 liters and is 9 3/4 inches by 7 inches. Use for making Japanese style pickles by seasoning the vegetables and pressing the liquid out with the press.
The second one we found is a bit more stylish and comes in pink. Nice! I'm going to make some trips to the local Japanese eatery/market and also ask around but both of these look like a great start.
First press: Japanese Pickle -Tsukemono Press and second press: Japanese Tsukemono Pickled Vegetable Press
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Posted by Jay Brewer at August 29, 2005 8:55 AM
I just purchased the Japanese Tsukemono press. Alas, the instructions are all in Japanese. Does anyone out there know how to use it? I have a recipe book, but it doesn't say how to use the press, only not to use it with salty pickles.