Japanese
Tsukemono
Crisp cucumber, daikon, and napa cabbage, lightly pressed with kombu, measured salt, and a flicker of Japanese red chile.
8 servings · 20 minutes prep
Ingredients
Vegetables
- 5 Persian cucumbers, about 2 cups sliced
- 7 oz, about 2 cups sliced
- 3 packed cups bite-size pieces
Seasoning
- 1 tbsp plus 1 tsp for 600 g prepared vegetables, Diamond Crystal kosher salt; weigh an amount equal to 2% of the actual combined prepared-vegetable weight
- 1 piece, about 2 by 3 inches
- 1 small dried chile, about 1/2 tsp sliced, Preferably takanotsume; stemmed, seeded, and thinly sliced
Directions
Prepare the vegetables
- Wash and dry the vegetables thoroughly. On a {{tool:cutting-board}}, use a {{tool:chef-knife}} to trim persian cucumber and cut crosswise on a slight diagonal into 1/4-inch slices. Peel daikon, halve it lengthwise, and cut crosswise into 1/8-inch half-moons. Cut the leaves and tender ribs of napa cabbage into roughly 1 1/2-inch pieces.
- Wipe kombu with a barely damp {{tool:clean-kitchen-towel}}; do not rinse away its pale surface bloom. Using {{tool:kitchen-shears}}, cut it into strips about 1/8 inch wide and 1 inch long.
Salt and press
- Place persian cucumber, daikon, and napa cabbage in a {{tool:large-bowl}} and use a {{tool:kitchen-scale}} to weigh their combined prepared mass. For the intended 600 g batch, use 12 g (1 tbsp plus 1 tsp) kosher salt. If the prepared vegetables weigh more or less, weigh salt equal to exactly 2% of their actual mass. Sprinkle it over the vegetables and massage gently for 1 minute, lifting and turning until every piece is lightly coated. Add kombu and takanotsume chile and toss again.
- Transfer the mixture and any salt left in the bowl to a {{tool:resealable-bag}} or {{tool:nonreactive-mixing-bowl}}. Press out the air and seal the bag, or place a {{tool:heatproof-plate}} directly on the vegetables and weight it with a {{tool:jar}} weighing approximately 1 pound (450 g). Refrigerate for 2 to 4 hours, turning the bag once halfway through. The pickles are ready when the cabbage has collapsed, liquid has accumulated, and the cucumber and daikon bend slightly without feeling limp.
Drain and serve
- Drain the vegetables in a {{tool:colander}} for 10 minutes. Gather small handfuls and squeeze once, firmly but gently, to remove excess brine without crushing them. Do not rinse; the measured salt is the finished seasoning.
- Serve chilled or cool. The vegetables should taste clean and savory, with a crisp center and a subtle kombu finish. If not serving immediately, transfer them to a clean covered container and refrigerate. Keep this lightly salted quick pickle refrigerated and use within 3 days; discard it if it develops an unpleasant odor, visible mold, or sliminess.
