A light, refreshing side dish that highlights the umami depth of sake kasu vinegar. This is a quick and easy Japanese inspired pickle that you can enjoy with rice, grilled meats, or on its own as a snack.
Ingredients:
- 1 large cucumber (Japanese cucumber or English cucumber, thinly sliced)
- 1 large carrot (peeled and thinly sliced into rounds or matchsticks)
- 4-5 radishes (thinly sliced)
- 1 small daikon radish (peeled and thinly sliced, optional)
- 1 tsp salt (for lightly salting the vegetables)
Pickling Brine:
- 1/2 cup sake kasu vinegar
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1/2 tsp sea salt
- 1 tbsp mirin (optional, for sweetness)
- 1 small piece of kombu (dried kelp, about 5 cm square, optional but adds umami)
- 1/2 tsp red chili flakes (optional, for a little heat)
Garnishes (Optional):
- Toasted sesame seeds
- Shiso (perilla) leaves, finely chopped
Method:
1. Prepare the Vegetables:
Thinly slice the cucumber, carrot, radishes, and daikon (if using) into rounds or matchsticks. For the cucumber, you can peel it or leave the skin on for a bit more texture.
Place the sliced vegetables in a bowl and sprinkle with 1 tsp of salt. Toss gently to coat the vegetables and let them sit for about 15 minutes. This will draw out excess moisture and allow the vegetables to absorb the pickling brine better.
After 15 minutes, rinse the vegetables under cold water to remove excess salt and pat them dry with paper towels.
2. Make the Pickling Brine:
In a small saucepan, combine the sake kasu vinegar, sugar, soy sauce, sea salt and mirin (if using).
Add the kombu to the mixture to infuse the brine with extra umami.
Heat the mixture over medium heat, stirring occasionally, just until the sugar and salt dissolve (do not let it boil).
Remove the brine from the heat and let it cool to room temperature. If you're using the kombu, you can remove it at this point or leave it in for a stronger flavour.
3. Pickle the Vegetables:
Place the prepared vegetables in a clean glass jar or a non-reactive bowl (ceramic or stainless steel).
Pour the cooled sake kasu vinegar brine over the vegetables, making sure they are fully submerged.
Add red chilli flakes if you want a bit of heat.
Cover the jar or bowl and refrigerate for at least 1 hour, but for the best flavour, let them pickle for at least 4 hours or overnight.
4. Serve:
Once pickled to your liking, remove the vegetables from the brine and serve them as a side dish, snack or garnish.
Sprinkle with toasted sesame seeds or finely chopped shiso leaves for extra flavour and texture.
Serving Suggestions:
Serve the pickled vegetables with steamed rice, grilled fish or teriyaki chicken.
These pickles also make a great topping for rice bowls or salads, adding a bright, tangy flavour.
You can add them to bento boxes as a refreshing, palate-cleansing side.
Storage:
These pickles can be stored in the refrigerator for up to 1 week. The flavour will develop more over time, so adjust the pickling time based on your preference.