Otsukemono (oh-tsu-ke-moh-no), fermented or pickled vegetable is an important part of the Japanese diet. Not having otsukemono at the dinner table is like not having fresh basil on your caprese (if that makes any sense). It's just not complete. Otsukemono has been part of the Japanese dinner table since waaaay back in time when our ancestors preserved seasonal vegetables in salt brine to enjoy during the cold winter months when fresh vegetables were not available. Equipment:•1 quart clear glass jar with a lid. Mason jars work great. Preferably not plastic. •Large bowlRecipe (approximately 4 cups)1/2 large green cabbage or 1 small cabbage1/2 large carrot or 1 small carrot1 Persian or 1/2 Japanese cucumber15g ginger, shredded1. Chop or shred cabbage. Place cabbage into a big bowl.2. Sprinkle salt on the cabbage and massage. You may need more or less. Let taste be your guide. Less is always better but may take longer to ferment. Let it sit for approximately 30 minutes. 3. Massage and ring out the water. Add carrot, cucumber, and ginger. Toss well. Squeeze. Taste. Leave the mixture on the counter for another 30 minutes to release juice. 4. IMPORTANT: Submerging the vegetables under the brine is the most important step for proper fermentation. Pack handfuls of mixture into the at a time and tamp it down using your hands or a wooden stick. Tamping helps to pack the cabbage tightly into the vessel further releasing the juice creating a brine.5. You may use a small leaf of the reserved cabbage, a smaller jar, or a plate that fits as weight to keep the vegetables submerged. If using a small leaf of cabbage as weight, make sure that too is submerged under water. 6. Seal the jar. ***With any anaerobic fermentation, gas will build up inside the jar. Make sure to release the gas daily by loosening the lid and releasing the gas. (OR IT MAY EXPLODE!) 7. Leave the jar on the kitchen counter or in your microwave to ferment. Fermentation will take anywhere from 5-7 days or longer depending on the weather and how you like your otsukemono. Fermenters choice. After a day or two, you will start to hear and see “bubbles” from the gas being released by the bacteria. This is a good sign bacteria is alive! Make sure the vegetables are submerged under water. 8. If you see white “scum” or mold build up on the surface, gently skim this off and continue fermenting. It’s just a natural occurrence. The otsukemono that is submerged under the brine is protected from any bacteria. 9. Once the otsukemono is to your liking, transfer the jar to the refrigerator and enjoy!! I encourage you to add seasonal vegetables and herbs to create your own flavors! If you enjoyed the video please subscribe and share with your family and friends!! Instagram: @gracesjapanesecookingThanks for watching! Please comment below with any questions! Happy Cooking! Love, GraceAll content and media on the Grace’s Japanese Cooking channel is created and published online for informational purposes only. It is not intended to be a substitute for professional medical advice and should not be relied on as health or personal advice. Readers should not act upon any information provided on this website without seeking advice from a licensed physician.
