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Japanese Pickles easy recipe / Chinese cabbage / Tukemono/ Japanese vegan food
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- čas přidán 14. 08. 2024
- Looking for refreshing side dish? Japanese pickles are perfect for you! this pickle recipe is extremely easy . You will only need 4 ingredients! Moreover, it's probiotics.
We call Japanese pickle as a TUKEMONO in Japanese. I kept in my fridge as a meal prep and enjoy with rice and miso soup in the morning.
It's also a plant based. I hope many of vegetable lovers will try this healthy Japanese food recipe!
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Who is looking for more healthy recipes?? I want to eat healthy but don't want to go through complicated process in the kitchen. 😅If you agree with me, you will love this recipe!😍 Thank you very much for stopping by!
Me..i always interested about japanese food recipes..that's why i already subscribe your channel😉
@@JapinayVlog89 awwww! You are on the same boat as me! I'll try to make more easy and simple recipes here!! Thank you again! Have you ever cooked Japanese food?
The white part of citrus fruits is called the “pith” (white part of the peel).
Thanks for the video!
awww!!!!!!so helpful and kind😭♥️🙏Thank you Rhiannon !! I googled it but wasn't sure if its correct😅
I am a native English speaker and I didn’t know that 😂 thank you
It's more common to call it fiber or the fibrous part of the fruit. Pith is not a commonly known word.
Looks so yummy! Your videos are also so relaxing to watch as well!
Thank you very much as always!! As I start to be myself more, I got more of this comment. I never be able to be that energetic! haha
Will be trying this😊thankyou for sharing how to make japanese pickles😘
Thank you very much for you comment !!!! I'm so happy to stay connected here! I hope you can find all the ingredients! 😆
I’m here from chef’s labo! The pickles look really tasty and easy to do :)
welcome to my channel and thank you for the kind words🙏🙏
Thanks for English speaking video… very helpful
Miwa San! I clicked on this video so fast, now my mouth is watering🤤
I am going to try your recipe this weekend since it takes 2 days. I can’t wait!
haha!! You seems like more time on Sat morning!! Great to know! This is so easy and simple but just have to wait for the goodness. that's the hardest part!! You will enjoy a tasty one ready on Mon breakfast!! I hope you will like it!
@@MiwasJapaneseCooking Miwa San, some Saturdays I am not as busy, but today I am preparing to go see my parents because it is my father’s birthday. I am going to use your cheesecake recipe to surprise him!
I enjoy your videos very much! Thank you for all the work you do to translate the videos in English. One suggestion I would like to see is a grocery list and recipes for one week of meals. Most of the time I grocery shop once a week. It’s difficult to find one recipe and realize I don’t have the ingredients. Thank you for your consideration!
Thankyou....💙🙋♀️💜
This recipe looks amazing. I want to start eating pickles with my rice. In the US we call the white part between the citrus fruit and skin "pith".
thank you very much for your kind comment Brigit!! you are sooo sweet to teach me the new word PITH! I'll make sure to remember that! Stay safe and hope to talk to you again!
lol I didn't even know the name of the white part. I was about to look it up before I saw your comment.
Very good,thank you!
thank you very much for your kind comment 888MILLA888!! So much encouragement to have your word!!
Thank you for sharing.
Sorry for the late reply Aracne!! I just found your comment!! Thank you very much for your kind word!!
I am very excited to have happened upon your channel! Do you have a website of your recipes?
Thank you for asking David!
Here is my web! Each video has a recipe linked to this web in the description box!
www.shinagawa-japanese-cooking.com/
I love tsukemono! Thank you for the tutorial! Can I use shiokoji instead of salt?
I'm not sure about that... You might get the different texture with shiokoji that is less crunchy. It's worth trying though! Let me know the result if you try that^^
Looks easy and amazing! Will be trying this over the weekends for sure. Is there any other substitutions I can use for Yuzu?
Thank you Zanny😍🙏✨I would say lime should work👍or you can leave yuzu out! pick chinese cabbage with the thick and fresh leaf🙏
@@MiwasJapaneseCooking Will try using lime if I’m not able to find yuzu in my supermarket and thank you for the tip! I will let you know how it goes 😊
In English: white part of zest of lemon/Yuzu is called 'pith' and we normally cut it away, as it is known to be bitter, if you are not careful...dts/usa
That white fluffy part of citrus is called the pith in English
thank you for teaching me!
I am new to your channel and I love everything you cook! I wonder if we can leave the cabbage at room temperature for more pickled flavor - similar to kimchi… And then when sour enough, transfer to refrigerator. I also wonder about using a glass container instead of ziplock bag. In any event, beautiful recipe!
What's an alternative to Chinese cabbage? I can't even get it in an Asian supermarket in Scotland
Hi thanks for the video. Once it's done do you keep it in its juice or do you strain it?
hi! I keep it in a juice!
What can I put instead Yuzu because it is difficult to found in UK.
Lemon zest might work
I see in the recipe that yuzu is optional but is there anything you might recommend to use as a substitute?
Hi Miwa I'm from NZ. We call the white fluffy part of any citrus the 'pith'. Its very bitter and gross. More often when we use the citrus peel.we remove the pith.
Thank you very much for teaching me!!! Pith! Now I remember that!!
So nice to hear from you Deidre Cruickshark!!
I am so shocked at the size of your cabbage! I am in England and the one i bought this week isnt much bigger than my hand 🤣 they were bigger in summer but getting smaller every week!!!
wow Katie ! Really smaller than your hand?!!!! Such a huge difference comparing to the one I have in Japan!
Also it's very interesting to know it gets bigger in summer. in Japan, Chinese cabbage is now in abundant so now it's the biggest size!
I actually have lived in UK for 10months. so I kinda know how the chinese cabbage is in UK. but I never seen that small!! Thank you for your comment Katie!
@@MiwasJapaneseCooking i get them delivered from the supermarket due to covid and i am disappointed every week 😂 but it is better than no Chinese cabbage!! Thankyou for your recipes.. I have a batch of pickled cabbage in the fridge now 😁
haha! I love the way of how you think Katie! Being positive! oh, you made it?! I'm sooo happy to hear this! Thank you! I hope you liked it!
@@MiwasJapaneseCooking i also made the pickled cucumber and imitation crab salad a few days ago.. My husband and i thought it was delicious 😋 Thankyou so much 😁
@@Chickabee12three awww you are so sweet! Please say thank you to your husband for me! so great to be connected with you here! Stay safe and talk to you soon!
I need to try it! :) May I ask when you store in in fridge, do you need to rinse the liquid or should it be stored in the liquid from the bag? Thank you! :)
Hi Mini Mo!! Sorry for the late reply! I just found your comment now! you don't have to rinse the liquid. but as the time passes, the flavor will develop and get a little salty for some people! for me, it was perfectly ok after a week! Thank you very much for your comment!
@@MiwasJapaneseCooking thank you so much for reply! :) 💕
Any pickled mustard green recipes? The Asian ones I have tried are really sour.
Hii. Can you let it stay in the fridge for more than 2 days? Thank you
yes! Maybe up to a week!
Looks delicious! I live tsukemono...
This looks almost like sweet version of kimchi...have you ever madwith a little fresh crushed garlic clove added in?
Never added garlic!! it sounds fantastic to add extra kick to the pickle! Thank you very much for your suggestion!!
You are so pretty 🤩
We usually called the white but the piff
Thank you very much for teaching me some English Sima!!!
Ot's actually "PITH"...
@@2shadowcats2 Thank you!!!
First time I have seen a Yuzu fruit. I have had yuzu sauce many times but never seen the fruit
oh really?? you can find many if you come to Japan in winter! it somewhere between lime and grapefruit! Next time situation allows you to come to japan😄✨
@@MiwasJapaneseCooking I want to come back to Japan as soon as I can travel. I normally visit Tokyo 3 times a year for business. Only 1 trip in 2020 :(
@@NowGetThereFood I really hope things will back normal💦♥️until then stay safe.🙏✨
@@MiwasJapaneseCooking Hello, we do not have this Yuzu Fruit in Europe, what can I use instead of?
@@gr5693 Please try lime or grapefruit🙏
It's called the "pith"...white fluffy part
thank you very much for teaching me!
When I wash the salad, I tear off each leaf and wash it. There is a lot of dirt on the sheets.
I should have done that😂It took me so long to remove dirt😅Thank you very much for your advice🙏✨
Is yuzu lemon?
It is not lemon, but a different citrus fruit. Also called yuja in Korea and in some Asian grocery stores, it can be found in a jar as a marmalade preparation labeled citron.
Sorry,,,,I'm here only watching her smile😊😊....i don’t know that fruit look like lemon..🙄...
haha!! You are one of the rare viewer to see my smile rather than food! thank you! 😆haha
Yuzu is not as tangy as lemon. more like a grapefruit or lime!
In a way, it’s like Japanese Kimchi…
Terrible background music! Why bother?
To much salt..
It’s necessary in this recipe.