Recipe: Tasty Sauerkraut Tsukemono

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Japanese Tsukemono, or pickled vegetables, covers a wide range of prepared dishes, from slightly fermented cabbage and radishes to garlic marinated in honey. Tsukemono literally translates to "pickled thing," and it's the Japanese umbrella term for pickles. Unlike many Western pickles, Tsukemono are pickled in some combination of salt, soy sauce, miso, sake. You can have Sauerkraut Tsukemono using 8 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Sauerkraut Tsukemono

1. You need 50 g of sauerkraut.
2. You need 1 knob of fresh ginger, cut into thin stripes.
3. Prepare 50 g of cucumber, cut into thin stripes.
4. Prepare 1 Tbsp of canned tuna, drained.
5. Prepare to taste of soy sauce.
6. You need 1 of drizzle of sesame oil.
7. You need 1 pinch of sesame seeds.
8. You need of dry calendula petals you find for tea (optional).

The Wonderful World of Japanese Pickles Those weird little things in your bento are. Tsukemono (say "TSKEH-mohnoh" never "TSOOkeh-mohnoh". just think of the "su" part as being whispered instead of spoken) means "pickled things" and includes a great variety of Japanese pickle. Japanese pickles, known collectively as tsukemono, are those characteristic extras you get as part of a washoku (traditional Japanese) meal. These are the tangy funky mouthfuls that cleanse the palate.

Sauerkraut Tsukemono instructions

1. Combine sauerkraut, ginger, cucumber and tuna in a bowl and season with soy sauce Adjust the amount of soy sauce depending on how much salt in your sauerkraut..
2. Drizzle the mixture with sesame oil. Sprinkle sesame seeds and calendula petals to garnish..

Tsukemono are the Japanese pickles served alongside rice and miso soup. Find out more about the different types of Tsukemono you may encounter in a Japanese meal. Последние твиты от TSUKEMONO - Japanese soul food (@wearetsukemono). New website and online ordering system live now! Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.