Ume Su pickled vegetables (tsukemono)
Quick Japanese pickles: cucumber, radishes and cabbage marinated for an hour in tangy, salty Ume Su.
- Type
- Preparation · Vegetables
- Prep
- 10 min
- Resting
- 1–2 hours
- Serves
- 4 people
Ingredients
- 1 cucumber
- 8 radishes
- 2 white cabbage leaves
- 3 tbsp UMAMI Ume Su
- 1 tsp sugar, optional
Method
- 01
Slice the cucumber into rounds, the radishes into thin wedges and the cabbage into small squares.
- 02
Put them in a food bag or a jar with the Ume Su and the sugar, if using.
- 03
Massage or shake to distribute the seasoning and leave in the fridge for 1–2 hours.
- 04
Drain and serve as a side to rice, fish or meat.
