You can achieve crunchy, pickled perfection at home in an hour. No need to simmer a complex brine on the stovetop or wait for fermentation for days. For this Japanese pickled cabbage recipe, you only need two ingredients total. Perfect as a side dish or with a bowl of white rice!

A Quick Pickled Cabbage Recipe

This is a simple take on one of my mom’s pickle recipes. And while many Japanese pickles call for things like soy sauce, sake, miso, konbu and ginger, this pickled cabbage recipe only requires two ingredients – and five minutes of prep time total.

Japanese pickles are called tsukemono (literal translation: ‘pickled thing’). And unlike most Western pickle recipes, Japanese pickles don’t utilize a vinegar brine. Instead, you’ll rely on salt and a container to apply downward pressure during the pickling process.

Although I am usually a traditionalist when it comes to eating my mom’s pickled cabbage (i.e. a side dish of fluffy Japanese rice, a dish of soy sauce – and some strips of toasted nori), these pickles work on almost everything you’d like to add a savory crunch to.

They’re delicious on sandwiches, burgers, wraps and rice bowls. And I even used this pickled cabbage on shrimp tacos once. Verdict: yum.

Ingredients for Pickled Cabbage

Scroll all the way down for the full recipe.

• Napa Cabbage: This Chinese cabbage (called hakusai in Japan) has an oblong shape with veined leaves that are delicately textured at the tips – and smoother, thicker and crunchier closer to the stalk. It’s this multifaceted texture that makes napa cabbage the perfect vegetable to use in this quick pickle. I prefer it to red cabbage or regular cabbage, although both are decent substitutes.
• Salt: I’m using just a teaspoon of coarse sea salt for this pickled napa cabbage. The salt not only imparts a savory flavor to the cabbage, it lightly preserves it – and quickly kills off the bacteria that causes food to spoil. While you could also use kosher salt, stay away from iodized salt. Iodized salt typically causes pickles to turn prematurely dark.

And that’s it. Every time I whip up this quick pickle salted cabbage, I’m a little shocked that so few ingredients (and such little time) yields a delicious, flavor forward result.

In fact, the last time I was making this pickled cabbage, Ben was in the kitchen asking if he could grab me the pepper, a couple bay leaves, garlic or random spices that I might need. Although I could see why he might think I’d need these things, I was like, “nope. “

Consider Your Pickling Container

I’m firmly of the use-what-you’ve-got-handy mindset when it comes to doing most things in the kitchen. And although I reach for my pickle maker when I make pickled cabbage, you don’t absolutely need one. You can use a sealable food storage bag.

You see, when making a quick pickle, it’s best to eliminate as much air as possible to speed along the the napa cabbage’s reaction to the salt.

• A pickle maker has a plastic plate you can screw down so the salted cabbage leaves are bunched tightly together.
• You can easily create a similar effect using a reusable food storage bag. Simply pack the salted leaves together, roll out the air and seal it up.

However, the need to eliminate the excess air (and packing the leaves together) is why I wouldn’t recommend using something like a glass jar. Jars are great when pickling veggies in a liquid brine – but not ideal for this quick salted pickled cabbage recipe.

How to Make Pickled Cabbage

1. First, gather all of your cooking tools and ingredients.
2. Then place your rinsed and chopped cabbage into a large bowl and sprinkle the sea salt on top.
3. Next, toss and massage the leaves so they are all evenly covered with salt.
4. If you have a pickle maker: transfer the salted cabbage to a pickle maker. Close the lid and twist until the leaves are packed together tightly. Refrigerate and pickle for 1 to 3 hours
5. If you don’t have a pickle maker, a plastic food storage bag will do. Place the salted cabbage leaves into a plastic bag and remove as much air as you can. Seal the bag and place in the fridge for 1 to 3 hours.
6. Drain any excess pickling liquid that naturally accumulates and serve. Note: if you find the cabbage pickles too salty, just place the leaves in a strainer and rinse with a little water. Drain well again and serve.

How Long Does Pickled Cabbage Last?

Pickles are generally considered a preserved food. However, this pickled cabbage won’t last forever like a jar of sauerkraut might. Even so, it does have a decent shelf-life.

• You can place these pickles in a sealable jar or airtight storage container in the refrigerator for up to 10 days.

That said, they never last long at my place. We eat them pretty fast!

What to Serve With Salted Pickled Cabbage

As I mentioned, I’m a big fan of eating Japanese tsukemono with a side of white rice.

• Check out my post on how to make perfect Japanese rice in a rice cooker or on the stovetop

But this pickled cabbage would be the perfect palate cleansing side dish for any number of Japanese recipes. Here are a few reader favorites:

• Japanese Salted Salmon (Shiozake)
• Zaru Soba (Cold Soba Noodles) ざるそば
• Natto

What about you? What’s your favorite way to eat pickles? Let me know about your favorite combos in the comments!

The chrysanthemum rim plate and four petal bowl used in the images, are from Musubi Kiln.
Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.
Received 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Pickle Recipes

Spicy Pickled Vegetables Recipe

Pickled Cucumber and Onion Salad

Smacked Cucumber with Chili Oil

Pickled Daikon Radish (Japanese Style)

Did you like this salted pickled cabbage recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Salted Pickled Cabbage

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This simple and addictive pickled cabbage recipe only requires 5 minutes of prep. And they’re ready to eat in an hour!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 1 hours passive time
• Total Time: 1 hour 5 minutes
• Yield: about 1 cup
• Category: Pickles
• Method: pickling
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

Units MUS

• 200g napa cabbage leaves, chopped bite size
• 1 teaspoon coarse sea salt

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Instructions

1. Place the chopped cabbage in a bowl and sprinkle salt on top.
2. Massage the leaves while tossing them so they are evenly covered with salt.
3. Transfer the cabbage and salt to a pickle maker, and close the lid, twisting until the leaves are tightly together. Refrigerate and pickled for 1 to 3 hours.
4. If you do not have a pickle maker, place the cabbage and salt in a plastic bag, remove as much air from the bag as you can, and seal. Refrigerate and pickle for 1 to 3 hours.
5. Drain the excess water and serve. If you find the cabbage too salty, place the leaves in a strainer and rinse with a little water. Drain well and serve.

Notes

Storing pickled cabbage: Put the pickles in a jar or airtight storage container and refrigerate for up to 10 days.

Nutrition

• Serving Size: About 1/2 cup
• Calories: 10
• Sugar: 0g
• Sodium: 1102mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 1.7g
• Fiber: 0g
• Protein: 0.8g
• Cholesterol: 0mg

Keywords: otsumami, side dish

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Salted Pickled Cabbage
Pickled Plum.

A refreshing and cleansing dongchimi recipe I could eat all day long! Make this Korean radish water kimchi in your own kitchen with just 10 ingredients. And if you happen to be a pickle juice lover, rejoice as this dish comes with plenty of salty brine to sip on!

When it comes to Korean food, most of us picture bowls of bright red stews and pickles packed with enough heat to numb the tastebuds. Today I have a Korean dish that’s the exact opposite of that – it’s not spicy and is served with a white brine made from a combination of fruits and basic kitchen seasonings.

The dish is called dongchimi which means winter kimchi in Korean and is served as a side dish. It’s very easy to make and really delicious.

What is Dongchimi (동치미)?

Dongchimi is a popular Korean dish mainly made of daikon radish but also include other ingredients such as napa cabbage, ginger, scallions, and chilis. These ingredients are submerged in a mixture of garlic, Asian pear, apple, salt, water, and sugar, and left for two to three days to ferment.  The pickles and brine are served in bowls, just like a soup, in the winter alongside stews and other hearty dishes.

The brine is also used for other dishes such as naengmyeon (냉면) and dongchimi guksu (동치미 국수).

What is Daikon (大根)?

Daikon, which literally means”big root” in Japanese, is a long white winter radish with a green leafy top that’s mild flavored. It originates from Southeast or continental East Asia and is used across most of Asia in soups, stews or as a pickling ingredient.

Other generic terms such as winter radish, white radish, Oriental radish, or long white radish, are also used.

Is Korean radish (무- Mu) the Same as Daikon (大根)?

Although Korean radish and Japanese daikon are similar enough to be interchangeable, there are a few differences worth mentioning. Korean radish is shorter and rounder than Japanese daikon which is shaped more like a carrot. The top of a Korean radish is also green (sometimes as much as half of the radish can be green) while its Japanese counterpart is mostly white.

Korean radish is also stronger in taste and has a thicker texture than daikon.

Ingredients for Dongchimi

• Korean radish: Daikon can also be used for this dish. You will need two pounds to make this recipe. Don’t worry if you have a little more or less, the recipe will still work.
• Salt: You will need three tablespoons of salt to soften the daikon and then flavor the brine.
• Sugar: Two tablespoons of granulated sugar to balance the saltiness of the brine.
• Water: 4 cups is how much water you will need to make the brine. There should be enough brine to submerge the vegetables.
• Onion: 3/4 cup which comes to about half an onion.
• Asian Pear: Half an Asian pear to add sweetness to the brine. The pieces will be discarded once the dongchimi is ready as the texture will no longer be pleasant.
• Apple: Half an apple to add sweetness to the brine. The pieces will be discarded once the dongchimi is ready as the texture will no longer be pleasant.
• Scallions: I’m using three stalks  but you are welcome to use more if you love scallions.
• Garlic: No kimchi recipe would be complete without the use of garlic! I’m using 6 cloves to add a good amount of pungency to the brine.
• Ginger: About a thumb size is good to add a little zing to the brine and a nice crunch.
• Chili Pepper: This step is optional. Only add chili peppers if you like heat otherwise omit entirely.

How To Make Dongchimi

1. Slice the radish into 2-inch long sticks and sprinkle 1 tablespoon of salt. Massage the salt into the radish sticks and leave them aside for 20-30 minutes.
2. Once the radish sticks have softened, rinse off the salt under cold water and gently squeeze out excess water.
3. Make your brine by combining the water, salt, and sugar in a pot and turn the heat on to low. Keep stirring until the salt and sugar have dissolved and transfer the brine into a bowl. Let it cool to room temperature.
4. Using a kimchi container or pickling jar, place the onion, Asian pear, apple, scallions, garlic cloves, ginger, and chili pepper at the bottom and top with the daikon sticks.
5. Pour the dongchimi brine into the container, making sure all the vegetables are submerged, and close with a lid.
6. Leave the kimchi container or jar to ferment at room temperature for 2-3 days. Look for bubbles to make sure the fermenting process is working.
7. Taste the dongchimi after 48 hours – if you are happy with the taste, you can go ahead and eat it. If not, leave it for an additional 24 hours.
8. Before serving, discard of the Asian pear and apple slices. Taste the onion and discard of the pieces if you find the taste to be too powerful.
9. Serve about a ladle full of dongchimi pickles in a bowl and pour a generous amount of brine. Enjoy!

How Long Does Kimchi Last?

Homemade kimchi can last several weeks in the fridge when kept in an airtight kimchi container or pickling jar. Personally, I don’t keep homemade pickles for any longer than four weeks because I find that the taste spoils after that. I do love pungent foods but too much of it doesn’t suit my palate.

Keep in mind that kimchi keeps on fermenting so the best way to decide whether you want to keep your batch or throw it out is by tasting it.

Can I Freeze Kimchi?

Yes!

The best way to freeze kimchi is to divide it per serving size into airtight, freezer-safe container. DO NOT freeze it in a glass jar as it will shatter while the kimchi freezes.

To thaw the kimchi, simply put it in the fridge and leave it overnight.

Is Dongchimi Vegetarian?

Dongchimi is vegetarian and vegan for that matter. It’s also gluten-free which makes it the perfect side dish to serve at family or friend gatherings to accommodate those with food allergies or dietary restrictions.

What to Serve with Dongchimi

There are so many fantastic dishes you can serve with this tangy pickle soup! Since it’s both sour and salty, I recommend pairing it with dishes that are sweet and a little spicy. Some of my favorites are:

• Korean steamed egg (gyeran jjim)
• Tteokbokki (dukbokki)
• Kimich fried rice (kimchi bokkeum bap)
• Vegetarian bibimbap
• Japchae (Korean glass noodles)

Did you like this Dongchimi (Korean Radish Water Kimchi) Recipe? Are there changes you made that you would like to share?

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Dongchimi (Korean Radish Water Kimchi)

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• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 48-72 hours passive
• Total Time: 72 hours
• Yield: 2 liters
• Category: Pickles
• Method: Brining
• Cuisine: Korean
• Diet: Vegan

Ingredients

• 2 pounds Korean radish or daikon radish
• 3 tablespoons coarse sea salt
• 2 tablespoons sugar
• 4 cups water
• 3/4 cup onion, chopped
• 1/2 Asian pear (also called apple pear), peeled, cored, and chopped
• 1/2 red apple such as honey crisp or Fuji, peeled, cored, and chopped
• 3 scallions, cut into 2-inch long pieces
• 6 garlic cloves, peeled and sliced
• 1 large, thumb size fresh ginger, peeled and sliced into sticks
• 1 Korean chili pepper or jalapeño, thinly sliced (optional, to add heat)

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Instructions

1. Peel the radish and slice into 2-inch long sticks. Place the sticks in a bowl and sprinkle 1 tablespoon salt on top. Toss the sticks using your fingers to evenly cover them with salt and let sit for 20-30 minutes, until the daikon has soften.
2. Meanwhile, pour the water into a pot and add the sugar and remaining 2 tablespoons of salt. Turn the heat to low and stir until the sugar and salt have dissolved. Turn the heat off and let the liquid cool to room temperature.
3. Rinse the daikon sticks under running water to remove the excess salt, until the sticks feel squeaky clean. Drain and gently squeeze the pieces to remove excess water.
4. Place the onion, Asian pear, apple, scallions, garlic cloves, ginger, and chili pepper at the bottom of a kimchi container or jar, and place the daikon sticks on top. Pour the salt and sugar water into the container and close with a lid. Make sure that all the vegetables are submerge under water by pressing them down.
5. Leave it to ferment at room temperature for 48-72 hours.
6. Do a taste test after a day to see that the broth is developing sweet and tangy flavors. Also look for bubbles as it means it’s fermenting properly.
7. When the dongchimi is ready – basically when you are happy with the taste – discard of the Asian pear and apple slices.

How to eat dongchimi

Scoop a ladle full of vegetable and put them in a small bowl. Pour a generous amount of broth, the same amount you would serve yourself for a soup, and serve cold.

Store in the fridge for up to 1 month

Nutrition

• Serving Size: 1 cup
• Calories: 48
• Sugar: 5.6 g
• Sodium: 2640.6 mg
• Fat: 0.2 g
• Saturated Fat: 0.1 g
• Carbohydrates: 11 g
• Fiber: 2.5 g
• Protein: 1.7 g
• Cholesterol: 0 mg

Keywords: Cold soup, side dish

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Dongchimi (Korean Radish Water Kimchi)
Pickled Plum.

This easy vegan kimchi recipe is pungent, spicy and smoky just like the real thing! There are a few steps to making this dish but I promise you they are easy and stress-free! The longest part is the fermentation process which can take up to two days. 

Confession – I never thought it would be this easy to make kimchi.

I thought you needed some in-ground earthenware in your backyard to store this magical Korean staple for months at a time. I basically knew diddly squat about kimchi other than the fact that I loved the taste.

What made me want to try making it from scratch was the fact that I’m planning on adding a lot more Korean recipes to the blog this year. And you simply cannot have a Korean recipe section without its number one export – kimchi.

Don’t worry, this isn’t going to get all complicated and messy, this vegan kimchi recipe is actually very easy to follow.

But it’s going to get stinky so be ready for that!

What is kimchi?

Kimchi is a traditional Korean side dish of fermented vegetables made with ingredients such as gochugaru (Korean red pepper flakes), fish sauce, garlic, ginger, onion, and salted shrimp. The list of seasoning can vary based on the type of kimchi as well as the type of vegetables used.

There are several different types of kimchi but the most popular ones are:

• Baechu kimchi (napa cabbage kimchi): This is the recipe I have for you today! Baechu kimchi is by far the most popular type of kimchi you can find almost anywhere these days. I won’t get into it here since I have a full description of all the ingredients you will need below.
• Baek kimchi (white kimchi): This kimchi is also made using napa cabbage but comes without the heat. Most of the same ingredients – minus the Korean red pepper flakes (gochugaru) – are used along with chestnuts, and jujubes, also called Chinese dates.
• Kkakdugi (diced radish kimchi): Korean radishes are used for this dish which is fermented with the same kimchi sauce used for baechu kimchi.
• Nabak kimchi (red water kimchi): Looking more like a soup, nabak kimchi is a less spicy version of baechu kimchi. It’s fermented in a brine made with apples and Korean pears, a little gochugaru, garlic, ginger, and onion. The flavors are light and delicate which make it a perfect side dish for oily dishes or grilled meats.
• Oi sobagi (cucumber kimchi): Served in the spring or summer for its refreshing properties, this kimchi is made with Kirby cucumbers and stuffed with vegetables such as carrot, scallion, and radish, dressed with a classic kimchi sauce.
• Dong chimi (radish water kimchi): Also known as winter kimchi, the radish ferments in a brine that can be drank like a beverage. It’s fizzy, sour, and can also be used as a broth or soup base for chilled noodles.
• Gat kimchi (mustard leaf): This may be the most pungent of all kimchi as the leaves used are already kind of pungent on their own. Dark green mustard leaves are seasoned in a pickled anchovy sauce for a very strong, assertive plate of greens!

Where to buy kimchi

Nowadays, kimchi can easily be found in grocery stores and large retailers such as Target. Popular brands like Mother-In-Law Kimchi can be purchased in specialty stores or on Amazon.

I have to be honest though – I would never buy kimchi at a store like Target. Call me a snob but I’ve tried enough American-made kimchi to know they are not what I personally like. They all taste like a watered down version of the original. If you want the real stuff, go to an Asian grocery store or better yet, a Korean supermarket.

Good kimchi is stinky – super stinky – and almost fizzy. Imagine the smell being so bad that it’s hard to contain, I’m not kidding! I shared an apartment with my brother in Tokyo and for a couple of years he always kept a big jar of kimchi in the fridge. It stunk so bad that we had to double bag it and still, the smell hit you as soon as you opened the fridge door!

But it was some of the best kimchi I’ve ever tasted!

Vegan kimchi ingredients

• Napa Cabbage: This is the best type of cabbage to use for quick fermenting since it absorbs flavors quickly.
• Sea Salt: I’m using half a cup because I like my cabbage to have a strong salty taste to counterbalance the sweetness and heat of the kimchi sauce. If you don’t like it too salty, use 1/4 cup of salt instead.
• Kabocha Squash: Or acorn squash as mentioned in the recipe card. Aside from the kabocha squash being a little sweeter, they both look and taste very similar.
• Asian Pear: Juicy, sweet, with floral aromatics. I love this fruit so much! Get it at your local Japanese, Chinese or Vietnamese grocery store if you cannot find it anywhere else.
• Onion: Medium size is good to add a good amount of pungency. We’re making kimchi after all!
• Ginger: The ginger adds a little zing and extra heat to the kimchi sauce.
• Garlic: To make it even stinkier I’m throwing in 6 cloves! Don’t be scared, you can barely taste them when the kimchi is ready to eat, I promise!
• Soy Sauce: Umami is at the core of Asian cooking and what best to impart it than a few tablespoons of soy sauce.
• Sugar: Since a lot of the ingredients we are using are salty and savory, adding a little sugar balances out the flavors and mellows the saltiness.
• Gochugaru: Kimchi wouldn’t be kimchi without gochuaru. Aside from being spicy, these red chili flakes are really smoky!
• Scallions: I’m using three scallions to add a different texture to this kimchi dish but this step is totally optional. You can add more scallions, take them out, even add daikon or carrots if you wanted to!

How to make vegan kimchi

1. Rub the cabbage leaves with salt. This step is to season the leaves and make them wilt so they can better absorb flavor.
2. Boil the kabocha squash. Even though the skin of kabocha squash is edible, we are peeling it for this dish.
3. Make the kimchi sauce. Blend all the kimchi sauce ingredients together until you get a smooth texture.
4. Rinse the cabbage leaves. Do it a few times to remove as much salt as possible.
5. Make the kimchi. Mix the cabbage leaves, scallions and kimchi sauce in a large bowl.
6. Let it ferment. Leave it on the counter for 1-2 days.
7. Refrigerate. Leave it in the fridge for up to 1 month and serve as a side dish to rice, meats, seafood, anything!

How to ferment kimchi at home

Kimchi ferments faster at room temperature than in the fridge but you can do it both ways. At room temperature, it should only take 1-2 days to ferment, though you can leave it out for up to 1 week. If you are in no rush, the fridge will work just fine.

If you use a jar to ferment it, only fill it up 3/4 full otherwise it may explode! Look for bubbles as this means it’s fermenting the right way. Give it a sniff test – if it doesn’t smell right it means it’s gone bad. Also, look for white moldy spots on top, that’s another sign it’s gone bad.

How to store kimchi

Kimchi should be refrigerated and kept in an airtight glass jar or container. This will prevent the pungent smell from invading your fridge.

How long does homemade kimchi last?

In short, kimchi is a fermented food therefore it can keep for months, even years. I recommend keeping it for no longer than a month because the taste will change as the kimchi will keep on fermenting. Not all recipes are equal and for this particular one I find that it tastes better during the first few weeks of making it.

Ultimately, it’s up to you. Give it a taste and decide whether you like the taste of over-fermented kimchi or not.

What to eat with kimchi

Since kimchi is a staple in Korean cuisine, it goes without saying that it pairs best with Korean foods. Some of my favorites are:

• Vegetable bibimbap
• Jajangmyeon (Korean noodles with black bean sauce)
• Korean sticky chicken
• Chicken bulgogi
• Spicy Korean burger
• Japchae (Korean glass noodles)
• Tteokbokki (dukbokki)

Recipes using kimchi

If you are looking to use kimchi as a recipe ingredient, here are some of my favorites:

• Kimchi pancake (kimchijeon)
• Doeng jjigae (Korean soy bean paste stew)
• Kimchi fried rice (kimchi bokkeum bap)
• Kimchi udon stir fry
• Kimchi soup (kimchi guk)

Did you like this Vegan Kimchi Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

The Best Vegan Kimchi – 김치

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★★★★★

5 from 4 reviews

This easy vegan kimchi recipe is pungent, spicy and smoky just like the real thing!

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: 48 hours
• Total Time: 48 hours 20 minutes
• Yield: about 6-8 cups
• Category: Pickles
• Method: Fermenting
• Cuisine: Korean

Ingredients

• 1 napa cabbage (2-3 pounds)
• 1/2 cup coarse sea salt

kimchi sauce

• 1 small kabocha squash or acorn squash (about 1 pound), peeled, seeds scooped out, and roughly chopped.
• 1 Asian pear, peeled, cored, and roughly chopped
• 1 medium onion, sliced into chunks
• 1 thumb size piece of ginger, peeled and roughly chopped
• 6 garlic cloves, peeled
• 3 tablespoons soy sauce
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1/2 cup gochugaru (Korean chili pepper flakes)
• 1/4 cup water
• 3 scallions, ends trimmed and sliced in half

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Instructions

1. Cut the cabbage in half lengthwise and  in half again. Remove the core and add them to a large bowl along with the salt.
2. Using your hands, toss the cabbage and rub each leaf with salt. Let sit for 1-2 hours, tossing the leaves occasionally to make sure all sides are coated. 
3. Meanwhile, bring a medium size pot of water to boil and add the kabocha squash. Boil for 7-10 minutes, until the pieces are tender. Drain well and let  cool to room temperature.
4. In a blender, add the kabocha squash, Asian pear, onion, ginger, garlic, soy sauce, salt, sugar, gochugaru, and water. Blend until smooth and set aside.
5. When the cabbage leaves have wilted, rinse them under cold water to remove the salt. Take your time to go through the leaves to remove the excess salt hidden in the creases. Rinse one more time and using your hands, gently squeeze out excess water. Transfer the cabbage leaves to a large bowl. 
6. Add the kimchi sauce to the bowl along with the chopped scallions and mix very well to make sure all the leaves are evenly coated.
7. Cover with plastic wrap and let sit at room temperature, away from direct sunlight, for 1 or 2 days. Give it a taste and if you are satisfied with it, transfer to a jar and refrigerate for up to 1 month.

Notes

Make it sugar-free by omitting the sugar and salt in the kimchi sauce. Removing the salt helps to balance the flavors.

Make it lower in sodium by taking out 1/4 cup salt to rub the cabbage leaves, and taking out the salt in the kimchi sauce.

This kimchi recipe doesn’t freeze well, it’s best to eat it fresh.

Nutrition

• Serving Size: about 100 grams
• Calories: 59
• Sugar: 2.1g
• Sodium: 1403.2mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0
• Carbohydrates: 7.3g
• Fiber: 0.7g
• Protein: 1.6g
• Cholesterol: 0mg

Keywords: pickled cabbage, banchan

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The Best Vegan Kimchi – 김치
Pickled Plum.

Pickled cucumbers are so versatile and delicious! They pair well with salads, sandwiches, mains and can be served as a side dish or a snack. And the best part? They only take 5-10 minutes to make and 30 minutes to marinate! Here are some of my favorite cucumber pickle recipes!

Pickling is such a great invention.

It’s one of the most practical ways to inject flavor in fruits and vegetables, and turn them into super condiments! Whenever I have a surplus of veggies nearing their expiration date (I hate throwing away food!), I pickle them.

It’s so easy and the result is so gratifying!

If you eat a lot of rice like we do, having a supply of ready to eat pickles stacked up in the back of the fridge is sort of a necessity. It’s something I like to serve with a Japanese meal or as an otsumami (おつまみ), a snack to eat with alcohol beverages. But I must admit there are times when I forget to restock our supply and that’s when I go looking for a quick pickling recipe.

Whenever this happens I always rely on cucumbers because they pickle so fast. 30 minutes is all you need to infused them with plenty of flavor.

So if you have an old cucumber sitting at the bottom of your crisper that needs saving or are generally wondering what to do with cucumbers, I have these quick pickled cucumber recipes for you try!

Best Cucumbers For Pickles

These are the four types of cucumbers I recommend for quick pickling. You can use any of them for these recipes.

But if you are looking for a type of cucumber to pickle long term in a jar or a can, you should only use Kirbys.

Kirby cucumber

Kirby cucumbers are the most popular type when it comes to pickling because of their thick and bumpy skin and ability to remain crunchy even after sitting in pickling liquid for hours. They are used to make refrigerator pickles (can pickles) and are the ones you see at the grocery store sold in jars.

Size does matter when it comes to choosing the right cucumber for pickling.

Look for one that’s medium in size and firm to the touch. Size can be an indicator of how old a cucumber is so by picking a medium one, you are increasing your chances of taking home a ripe, crunchy and sweet cucumber. If you are buying a bunch, try to keep them as close to the same size as the others as possible.

Japanese cucumber

Japanese cucumbers, called kyuri in Japanese, are a thin, slender, seedless cucumber, with a slightly bumpy skin. Measuring around 9 inches, they are an essential component in Japanese cuisine. They are served in salads, sushi, as a garnish, and are a favorite ingredient for making tsukemono, which is Japanese for pickles.

You can find Japanese cucumbers in Asian or Japanese grocery stores. I personally love them! They are my favorite type of cucumbers to cook with and much on.

English cucumber

Also called hot house cucumbers because they are grown in greenhouses with heat and light, English cucumbers are available in nearly all the grocery stores. They are long, thin-ish and less flavorful than the other three on this list. Because of its high water content, English cucumbers are not the best cucumbers to make pickles with but can do the trick once the center is scraped out.

Persian cucumber

Similar to English cucumbers, Persian cucumbers have thin skin, are virtually seedless and a have narrow body. Sometimes they look so similar to English cucumber that it’s hard to tell them apart. One way to differentiate them is to look at the size – an English cucumber is about a foot long and is usually sold tightly wrapped in plastic, while a Persian cucumber is about 5-6 inches long and sold in packs.

Despite their name, Persian cucumbers are now cultivated across the globe and can easily be found at local supermarkets.

How to Store Cucumbers (How to Keep Cucumbers Fresh)

1. The first thing you will want to do when storing cucumbers is to take them out of their packaging. This also goes for the plastic wrap on English cucumbers.
2. Clean them under cold water to remove dirt and cut out mushy or moldy spots if there are any.
3. Dry your cucumbers thoroughly as water encourages spoiling.
4. Wrap them in a dish towel or paper towel. This will absorb any moisture or humidity.
5. Place your cucumbers in a plastic bag and leave it a little opened so that air can flow.
6. Keep them in your crisper as you don’t them exposed to air that’s too cold.

Cucumbers last about one week when stored properly.

Is Cucumber a Fruit or a Vegetable?

Cucumber is a fruit!

Well, according to science it is.

A fruit is the part of a plant that grows from the flower and contains its seeds. And since a cucumber develops from the flower of the cucumber plant and holds its seeds, it’s deemed a fruit.

But in the culinary world, cucumber is considered a vegetable. The reason being that it’s not considered sweet and is most often used in savory dishes.

How to Pickle Cucumbers

I used to think that making pickles involved buying lots of different spices and jars and took weeks and months to marinate. And I guess it’s true for some recipes, but not mine. These Asian pickled cucumbers recipes take no more than 10 minutes to make and are ready to eat in just 30.

So are you ready to pickle some cucumbers?

Let’s do it!

Easy Pickled Cucumber Recipes

Quick Rice Vinegar Cucumber Pickles

This recipe is for quick rice vinegar cucumber pickles.

Who would have thought that putting cucumbers in vinegar would end up tasting this good! It’s a method that’s widely used in Asia because it requires so few ingredients and takes no time to make. I’m sure you’ve had cucumber slices in vinegar before, well these ones are sort of the norm across Southeast Asia.

They pair beautifully with a Vietnamese or Thai dinner, add a punch of flavor in sandwiches and pair nicely with a cold beer.

I’m using plain rice vinegar for this recipe but you can use rice vinegar that contain sugar as well. The result will be sweeter but still very yummy.

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Quick rice vinegar cucumber pickles

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These quick rice vinegar pickles make a great addition to Asian style sandwiches like banh mi, or can be devoured as a side or a snack!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: about 3 cups
• Category: Condiment
• Method: Pickling
• Cuisine: Japanese

Ingredients

• 1 English cucumber (cut into 1/8-inch thick slices) or 2 Japanese cucumbers
• 1/4 cup water
• 1/4 cup rice wine vinegar
• 2 teaspoon kosher salt
• 2 tablespoons granulated sugar

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Instructions

1.  In a bowl, mix the water, vinegar, salt and sugar.
2. Put the cucumber slices in a tupperware container or in a zip lock bag. Pour the vinegar mixture over the cucumbers, mix well and let pickle for at least 20 minutes and no longer than an hour. Drain and refrigerate or serve immediately.

Notes

These rice vinegar cucumber pickles will keep refrigerated for up to 2 weeks.

Nutrition

• Serving Size: 1 cup
• Calories: 41
• Sugar: 8.9 g
• Sodium: 1551.1 mg
• Fat: 0 g
• Saturated Fat: 0 g
• Carbohydrates: 9.6 g
• Fiber: 0.2 g
• Protein: 0.2 g
• Cholesterol: 0 mg

Keywords: recipe, cornichons, side, Japanese marinated cucumber, sandwich topping, vegetarian, vegan, gluten-free

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Miso Cucumber Pickles

This recipe is the easiest of the bunch.

You only need cucumber and miso paste. The gochugaru (Korean chili flakes) is optional but I highly recommend it, especially if you like smoky flavors!

I used a Japanese cucumber to make these miso pickle and sliced them fairly thin. As far as what miso paste to use, I prefer red over white for this particular dish. White miso paste has a sweet element that doesn’t pair as nicely with the Korean chili flakes as the pungent umami of red miso paste.

But we all have different palates so I recommend trying both so you can decide for yourself, which miso paste best pair with this dish.

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Miso Cucumber Pickles

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This delicious miso pickled cucumber recipe is a little smoky and packed with umami!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: about 1 1/2 cup
• Category: Condiments
• Method: Pickling
• Cuisine: Japanese

Ingredients

• 1 Japanese cucumber, or 2 Kirby cucumbers
• 1 1/2 tablespoon white or red miso paste (red miso paste is saltier and more pungent than white miso paste)
• 1/4 teaspoon gochugaru (Korean chili flakes), optional

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Instructions

1. Slice cucumber into 1/8-inch slices (1/4-inch thick is also fine) and transfer to a bowl.
2. Add miso paste and stir using chopsticks or a spoon until all the cucumber slices are coated.
3. Sprinkle gochugaru, stir and refrigerate for 30 minutes before serving.

Notes

These miso cucumber pickles are best when eaten within the first 2 hours. Since water gets extracted from the cucumber slices, the miso paste will get diluted and lose its punchy flavor.

Nutrition

• Serving Size: 1/2 cup
• Calories: 25
• Sugar: 0.9 g
• Sodium: 1.1 mg
• Fat: 0.6 g
• Saturated Fat: 0 g
• Carbohydrates: 4.3 g
• Fiber: 0.8 g
• Protein: 1.4 g
• Cholesterol: 0 mg

Keywords: recipe, side, snack, japanese pickles, tsukemono, vegan, vegetarian, gluten-free

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Cucumber and Ginger Pickles

The third and last (but not least) is a Japanese marinated cucumber and ginger pickles recipe.

This may be my favorite pickled cucumber/pickled ginger recipe of all time!

So much flavor in such a small dish and what can I say about the heat from the ginger – so lovely and soothing!

Cucumber and ginger pickles (kyuri to shoga no tsukemono) is a common dish in Japanese cuisine that acts more as an accompaniment or garnish for meals.

It’s served in a small bowl and meant to be enjoyed with a beer or eaten together with rice.

Or you can do like I do and eat it right out of the bag. It’s that good!

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Cucumber and Ginger Pickles

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Sweet and tangy Japanese style cucumber and ginger pickles.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: About 3 cups
• Category: Condiments
• Method: Pickling
• Cuisine: Japanese

Ingredients

• 1 English cucumber
• 1 thumb size ginger (peeled and thinly sliced into strips)
• 1/3 cup soy sauce
• 1/3 cup rice vinegar
• 2 tablespoons granulated sugar
• 1/4 teaspoon toasted sesame oil

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Instructions

1. Slice cucumber in half lengthwise and scrape off the seeds with a spoon. Slice cucumber into bite size strips.
2. Put soy sauce, rice vinegar, sugar and toasted sesame oil in a bowl and stir until sugar has dissolved.
3. Put cucumber and ginger in a ziploc bag and pour vinegar mix on top. Removed air before sealing the bag. Once sealed, lightly massage the cucumber and ginger, making sure the pickling liquid evenly coats all the vegetables.
4. Refrigerate for at least 2 hours and for no more than 12. Drain pickling vinegar and keep the cucumber and ginger pickles in the fridge.

Notes

These cucumber and ginger pickles will keep refrigerated for up to 2 weeks.

Nutrition

• Serving Size: 1 cup
• Calories: 35
• Sugar: 4.8 g
• Sodium: 879.7 mg
• Fat: 0.5 g
• Saturated Fat: 0.1 g
• Carbohydrates: 6.2 g
• Fiber: 0.2 g
• Protein: 1.4 g
• Cholesterol: 0 mg

Keywords: recipe, tsukemono, pickled ginger, topping, side, vegan, vegetarian

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Want more DIY pickles recipes? Try these!

• Cucumber kimchi
• Pickled Daikon
• Japanese tsukemono
• Korean pickles
• Pickled watermelon rinds
• Smacked cucumber with chili oil

Did you like these Easy Cucumber Pickles Recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Quick and Easy Pickled Cucumber Recipes
Pickled Plum.

Japanese Style Pickled Watermelon Rinds

This is a quick pickled watermelon rind recipe I am stealing from my mother’s recipe box! Pickled melon rinds were always around my house in the summer time.

We had a Japanese tsukemono pickle press that sat on the kitchen counter always full of chopped melon rinds. It looked so complicated to make and I imagined the pickling process taking days before the rinds were ready to eat.

I can still picture myself in our old kitchen wearing pink summer pyjamas and stealing watermelon rinds from the pickle press. My favorite way of eating them was with a little soy sauce and Aji-no-moto. They were so crunchy, salty and summery!

When I asked my mother for the recipe I expected something more complex than just soy sauce, rice vinegar and salt!

That’s it? Really?

That was her famous pickled watermelon rind recipe?

I couldn’t have been more surprised. Actually I did end up being even more surprised when she told me that the pickling time was no more than 15 minutes. This was crazy and wonderful news to me because it meant I could have delicious pickled watermelon rind pieces ready in just a few minutes!

The recipe for these pickled watermelon rind bites is really that simple: mix all the ingredients for the pickling sauce in a ziploc bag, add the melon rinds and leave to pickle for 10-15 minutes. Done and done.

Eat these pickled watermelon rind bites as a snack, with Japanese rice or use them as a topping for Japanese curry, spicy ja ja men noodles or as a condiment to sandwiches like a chicken banh mi.

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Pickled Watermelon Rind Bites

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★★★★★

4.5 from 4 reviews

Don’t throw away your watermelon rinds! Instead, make these delicious pickled watermelon rind bites in less than 15 minutes and serve them as a side or snack!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 people
• Category: Side
• Method: Marinating
• Cuisine: Japanese

Ingredients

• 1 cup watermelon rind (outer skin peeled, pink flesh removed and chopped bite size)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon rice vinegar
• 1/2 teaspoon soy sauce

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Instructions

1. Put kosher salt, rice vinegar and soy sauce in a bowl and stir until salt has dissolved.
2. Put watermelon rind pieces in a ziploc bag and add pickling sauce. Push out most of the air from the ziploc bag and seal. Massage the watermelon rinds to ensure the sauce covers each piece evenly.
3. Marinade for 10 minutes if you want mild pickled watermelon rind pieces and 15 minutes for a spicier pickled watermelon rind flavor.

Notes

Nutritional Benefit of Watermelon Rind:
Watermelon rind is good for the skin and immune system. One cup contains 16% of your daily intake of vitamin C and 4% of your daily intake of vitamin B6.

Nutrition

• Serving Size:
• Calories: 46
• Sugar: 4.8 g
• Sodium: 656
• Fat: 0.1 g
• Saturated Fat: 0 g
• Carbohydrates: 5.9 g
• Fiber: 0.3 g
• Protein: 0.1
• Cholesterol: 0 mg

Keywords: recipe, pickles, Japanese, vegan, vegetarian, meatless, snack

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Japanese Style Pickled Watermelon Rinds
Pickled Plum.

No need to ferment these cucumbers before you can eat them! This is a 15 minute Cucumber Kimchi Recipe that’s fizzy and pungent just like the real thing!

In keeping with my promise to make more pickle recipes this year, I’ve come up with an easy and delicious Korean classic – cucumber kimchi.

This quick cucumber kimchi recipe is much more pungent and spicy than its Japanese counterpart (e.g., pickled daikon) and because of that, contains higher levels of nutrients and vitamins. Kimchi is also known to be one of the top anti-aging foods and has been the latest beauty trend among Japanese women for the past few years.

It’s known to decelerate the cells aging process from 54% down to 25% and is packed with good bacteria that protect against certain cancers, and help digestion by cleansing the digestive tracts.

Kimchi is easily available in store these days but I prefer to make it at home because I like mine to be seriously spicy and stinky. Yes, this fresh kimchi recipe is just that – bright red, lip numbing, savory, pungent kimchi that’s so good you will want to eat it all the time!

Ready? Let’s go!

What is Kimchi?

Kimchi, also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It’s often described as spicy, garlicky, sour, pungent and sometimes fizzy.

You either love it or hate it, there won’t be any mixed feelings about it.

There are many different types of kimchi but the most common ones are:

• Oi sobagi (stuffed cucumber).
• Baechu (napa cabbage).
• Kkakdugi (cubed radish).
• Baek (white kimchi – this kimchi is made without pepper flakes and has a much milder flavor).
• Nabak (red water kimchi is more like a soup and is milder than regular kimchi).

What Cucumber To Use For Kimchi

Ideally, kirby or persian cucumbers are what you want to use because they have a tougher texture, last longer, and won’t be as watery as other types of cucumber.

But as you can see from my recipe, English cucumber also works. The only downside is the kimchi won’t last as long as if it were made with kirby cucumbers (2-3 days versus a whole week).

Ingredients For Quick Cucumber Kimchi

• Cucumber: kirby or persian cucumber are the best options, but English cucumber also works.
• Carrot: carrot adds texture and sweetness to the dish and makes it more fun to eat.
• Onion: to add more pungency to the dish. Hey, it’s kimchi, it should be very stinky!
• Chives: milder than onions and a little sweet, they marry beautifully with the other vegetables.
• Garlic: Yep, you guessed it, to make it more pungent and also spicy!
• Gochugaru: a staple in Korean cooking, gochugaru is made of ground chili pepper flakes. It’s super smoky, and the reason why kimchi is fiery red. Despite its color, it’s not that spicy.
• Fish Sauce: to add saltiness and a biting taste.
• Sugar: nothing balances savory and sour like a little granulated sugar.
• Rice Vinegar: to inject a little sourness to this already powerful mix of flavor. Use plain rice vinegar, not seasoned.
• Salt: to make the dish more salty than fishy.
• Sesame Oil: one last layer of flavor, sesame oil adds nuttiness and mellows the flavors just enough that they are perfectly enjoyable.
• Sesame Seeds: they are more for decorations than for taste since they taste so mild.

How To Make Cucumber Kimchi

1. Make the kimchi sauce by mixing gochugaru, fish sauce, sugar, rice vinegar, salt, sesame oil, and sesame seeds in a bowl and pour the sauce over the chopped vegetables.
2. Mix using a spoon or your hands (preferable cover with plastic gloves) until all the vegetables are coated with the sauce.
3. Serve or leave for a few hours for more flavor. Enjoy!

Variations

You can use other vegetables such as thinly sliced radish, green onions, sliced button mushrooms, bell peppers and cauliflower. Daikon and napa cabbage also work but would need a few hours to soften.

What To Serve With Cucumber Kimchi

Strong flavors are at the forefront of this dish so it’s fair to say that serving something equally strong would be a very bad idea. Stick to milder sides like white rice and a kombu soup.

As for additional side dishes, I recommend you try:

• Jajangmyeon (Korean noodles with black bean sauce)
• Baked chicken katsu
• Chinese vegetable omelette
• Shrimp fried rice
• Doenjang jjigae (Korean soybean paste stew)

Did you like this Easy Cucumber Kimchi Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Cucumber Kimchi Recipe

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4.8 from 5 reviews

No need to ferment these cucumbers before you can eat them! This is a 15 minute Cucumber Kimchi Recipe that’s fizzy and pungent just like the real thing!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 4 people
• Category: Side, Pickles
• Method: pickling
• Cuisine: Korean

Ingredients

• 4–5 small kirby or persian cucumbers, sliced in half, or 1 English cucumber, sliced into 4 sticks lengthwise, and each stick into 4 pieces.
• 1 carrot (cut into thin strips)
• 1 small onion (cut into thin slices)
• 1 cup chives (chopped into strips)

For the kimchi sauce:

• 3 cloves garlic
• 1/2 cup gochugaru (red chili pepper flakes powder)
• 2 1/2 tablespoons fish sauce
• 1 tablespoon sugar
• 1/4 cup water
• 2 tablespoons rice vinegar
• 1 teaspoon kosher salt
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds

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Instructions

1. Put all the vegetables in a large tupperware container (black color is better to prevent staining)
2. In a mixing bowl, add all the ingredients for the sauce and mix well.
3. Pour the sauce over the vegetables and using your hands (covered with gloves) or a spoon, spread/mix evenly to coat the vegetables.
4. Serve immediately or leave for a few hours for softer texture and more infused flavors.

Notes

Keep the leftovers in an airtight storage container and refrigerate it. It will keep for up to 2-3 days with English cucumber and up to a week with kirby cucumber.

You can make this kimchi right before serving it or a few hours earlier if you prefer the veggies to be softer and more pickled.

Nutrition

• Serving Size:
• Calories: 98
• Sugar: 7.4 g
• Sodium: 1303.4 mg
• Fat: 3.8 g
• Saturated Fat: 0.6 g
• Carbohydrates: 16.7 g
• Fiber: 4.4 g
• Protein: 2.8 g
• Cholesterol: 0 mg

Keywords: recipe, Asian, pickles, topping, appetizer, snack

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Easy Cucumber Kimchi (Oi Kimchi – 오이 김치)
Pickled Plum.

There is nothing boring about this veggie sandwich! Work your way through layers and layers of bold flavors in this California veggie sandwich with pickled carrots, mashed avocado, lemony goat cheese spread, cucumbers, sprouts and baby spinach. This picnic favorite is a powerhouse of health and tastes like a sunny day in L.A!

California Veggie Sandwich

I fell in love with the California veggie sandwich from the moment I saw a picture of it in Bon Appetit magazine. Look at that beauty! So colorful and tall and with ingredients that scream healthy for the mind and body. I found myself staring at the picture and going back to it over and over until I finally decided to make it – and disappoint it did not!

This sandwich has it all; it’s crunchy, light, creamy, tart, sweet and nutty. I could have it every day because it feels so good to eat, plus, I’m doing my body a favor by injecting it with so many wholesome ingredients.

There are three steps to making this California veggie sandwich:

1. Making the pickles which is really easy. All you have to do is chop a carrot and a shallot, pour a hot mixture of brown sugar, salt and apple cider vinegar on top and wait until it cools down.
2. Make the goat cheese spread – again, very easy. Whisk in a little lemon juice, yogurt, olive oil and goat cheese in a bowl until the texture is smooth.
3. Putting the Cali-wich together and enjoying the crap out of it.

The pickles can be made ahead of time and will keep refrigerated for up to a month. I make a jar of them and put them on everything from sandwiches to salads to even Japanese curries. They come in really handy whenever I’m looking to add an extra layer of flavor to my dishes. Great condiment to have in my fridge, I highly recommend you do the same!

You know I’m all for eating healthy, but I also eat for pleasure. I always look for the right balance between tasty, enjoyable and nutritious. If I find a dish that has the trifecta, I add it to my menu and put it in heavy rotation. This sandwich made the list – it’s the kind of spa food I can eat daily and with plenty of gusto!

I also got a little naughty once and added a couple of slices of bacon and an egg. The whole thing was almost too good to eat. I savored every bite and every layer slowly until there was nothing left on my plate. I can see myself repeating this offense in the foreseeable future but for now, let’s stick to the original recipe.

The whole point of the California veggie sandwich is that it’s light, made with all veggies and really good for the waistline. So go ahead, make it for lunch today or tomorrow and you can think about baconizing it later

Other all veggie recipes:

• Vegetarian chili
• Japchae (Korean glass noodles)
• Char siu style roasted eggplant
• Hearty farro salad
• Grilled corn on the cob with tomatillo dressing

Did you like this California Veggie Sandwich Recipe? Are there changes you made that you would like to share?

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California Veggie Sandwich

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★★★★★

5 from 1 review

Get all your vitamins in one delicious sandwich!

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Total Time: 15 minutes
• Yield: 2 sandwiches
• Category: Sandwiches
• Cuisine: American

Ingredients

For the pickles:

• 3/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 1/2 tablespoon kosher salt
• 1 carrot (peeled and julienned)
• 1 shallot (thinly sliced)

For the dressing:

• 2 tablespoons Greek yogurt
• 1 tablespoon fresh lemon juice
• 2 ounces goat cheese
• 1 tablespoon extra virgin olive oil

For the sandwich:

• 1 avocado (mashed)
• 1/2 English cucumber (thinly sliced on the bias)
• 1/2 cup baby spinach or microgreens
• 1/2 cup alfalfa sprouts
• 4 slices multi grain bread

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Instructions

1. Put sliced carrots and shallots in a bowl and set aside.
2. Put apple cider vinegar, brown sugar and salt in a pot and heat until sugar has dissolved. Turn the heat off and pour the liquid over the carrots and shallots. Let cool to room temperature and drain.
3. Put all the ingredients for the dressing in a bowl, break the goat cheese and mix well. Season with salt and pepper and set aside.

Putting the sandwich together:

1. Grab 2 slices of bread and spread a generous amount of goat cheese mixture on both slices.
2. Top with pickled carrots and shallots, a layer of baby spinach and alfalfa sprouts.
3. Spread mashed avocado on the remaining two slices of bread and lay each slice on top of each sandwich. Serve immediately.

Nutrition

• Serving Size:
• Calories: 548
• Sugar: 12.9 g
• Sodium: 505.3 mg
• Fat: 29.2 g
• Saturated Fat: 8.6 g
• Carbohydrates: 54.4 g
• Fiber: 15 g
• Protein: 21.9 g
• Cholesterol: 15.4 mg

Keywords: recipe, lunch, healthy, snack, vegetarian

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California Veggie Sandwich
Pickled Plum.

These spicy pickled vegetables are the perfect addition to salads and sandwiches. They are low in fat and calories and will make your next meal pop with bright flavors!

This recipe is sponsored by Nakano Natural and Seasoned Rice Vinegar.

Spicy Pickled Vegetables

Last weekend I made a big jar of spicy pickled vegetables because I had a drawer full of veggies that were nearing their expiration date. Also because… pickles. I love pickles for their tangy flavors and crunchy textures. Plus, they have the ability to dress up a simple meal and make people excited over what would otherwise be a boring salad or sandwich. I always have a few different types of pickles in my fridge:

• Cornichons – sweet, tiny cucumbers I like to finely chop and add to egg and tuna salads.
• Umeboshi  – fruity and tangy Japanese pickled plums that pair amazingly well with white rice.
• Gherkins – dill and sometimes garlic flavored cucumbers that are the perfect topping for burgers.
• Kimchi – Korean style pickled cabbage fermented in hot red peppers and a variety pungent seasonings.

And now, these spicy pickled vegetables. They pair well with almost everything and the recipe for the pickling juice is so easy!

The secret is in the rice vinegar and red pepper flakes – combine these two ingredients and they make music together!

I usually prefer using regular rice vinegar in my recipes but the lemony flavor of Nakano’s Citrus Seasoned Rice Vinegar added an extra level of yum to these pickled vegetables. What I love about Nakano’s line of rice vinegars is the fact that they are completely free of artificial flavors, ingredients and preservatives.

They are also gluten free and MSG free. And most importantly, they taste great!

You can use all kinds of vegetables for this spicy pickled vegetables recipe but I have to tell you that the cabbage and cauliflower were my favorites.

The cauliflower has an epic crunch that makes you look forward to the next bite while the cabbage absorbs the flavors of the pickling juice in no time.

These pickles are ready to eat in less than 3 hours or you can let them sit in the fridge for longer if you want more punch.

They will keep in the fridge for 2-3 weeks.

Did you like this Spicy Pickled Vegetables Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

You can receive recipes like my spicy pickled vegetables, cooking tips, and coupons delivered to your inbox by subscribing to the Nakano e-newsletter – Sign up here.

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Spicy Pickled Vegetables Recipe

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★★★★★

5 from 1 review

These spicy pickled vegetables are the perfect addition to salads and sandwiches. They are low in fat and calories and will make your next meal pop with bright flavors!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 people
• Category: Side dish
• Cuisine: Chinese

Ingredients

• 1 red bell pepper (cored, seeded and sliced into 1 1/2- inch chunks)
• 2 cups cauliflower (sliced into bite size chunks)
• 1 medium carrot (peeled and sliced into 1 1/2-inch chunks)
• 2 cups cabbage (chopped bite size)
• 1 jalapeno pepper (seeds discarded)
• 1/2 red onion (sliced into think half moons)
• 1 teaspoon salt

Pickling juice

• 2 cups Nakano Citrus Seasoned Rice Vinegar
• 1 teaspoon red pepper flakes
• 3 1/2 tablespoons granulated sugar
• 1 teaspoon kosher salt

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Instructions

1. Put all the ingredients for the pickling juice in a pan and cook on low until sugar has dissolved. Transfer to a bowl and let cool to room temperature.
2. Put vegetables in a pickling jar (you may need two small ones) and pour pickling juice over. Push the vegetables down to submerge them in pickling juice. Seal and refrigerate for a 2-3 hours. The vegetables will still be crunchy and not too tangy. If you prefer a stronger taste, leave them for an extra 1-2 days.

Notes

These spicy pickled vegetables will keep refrigerated for up up to 3 weeks.

Nutrition

• Serving Size:
• Calories: 45
• Sugar: 7.9 g
• Sodium: 600.3 mg
• Fat: 0.2 g
• Saturated Fat: 0.1 g
• Carbohydrates: 10.6 g
• Fiber: 1.6 g
• Protein: 1.1 g
• Cholesterol: 0 mg

Keywords: recipe, condiment, topping

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Spicy Pickled Vegetables Recipe
Pickled Plum.

Who knew you could pickle cherry tomatoes and make them taste so good!

Last week Ben came home with a bag full of Thai goodies after shopping at Bangkok Center Grocery in Chinatown.

It’s by far the best place to go to in Manhattan for authentic Thai ingredients, plus the staff is so helpful and nice! I usually get a couple of bags of fresh kaffir lime leaves and a couple of bags of fresh Thai chilies that I keep in the freezer for future use.

Along with those ingredients Ben bought fish sauce (we go through fish sauce like nobody’s business!), lemongrass, galangal and the ever elusive green papaya. Green papaya is so hard to find around here that it’s always a surprise to see it on a store shelf or, better yet, in a grocery bag at home!

And if you love som tam (green papaya salad) as much as we do, you know you’re about to have a really good meal at home!

The idea of pickling cherry tomatoes came about after seeing the beautiful amber colored sauce, chilies and few remaining slices of green papaya floating at the bottom of the salad bowl.

It was a wonderful dinner indeed; I served the green papaya salad with a spicy tom yum soup, a side of ginger jasmine rice and our favorite Thai ground chicken with lime and cilantro recipe.

The next day I took the leftover cherry tomatoes and used a pickling technique I learned from one of Harumi Kurihara’s cookbooks: I pricked each tomato with a skewer to help the flavors penetrate inside the flesh.

This is a very easy technique that infuses the tomatoes with plenty of goodness!

It works especially well if you let the tomatoes pickle for more than a day because it takes a while for the flavors to stick. But once they do I promise you will be converted! Pickled cherry tomatoes make an excellent condiment for many Asian inspired dishes.

I like to slice them in half or chop them into a relish I then use in sandwiches (like this chicken banh mi), pastas, added to Vietnamese bun cha, and the list goes on…Forever!

Pickled cherry tomatoes are incredibly easy to make and you can use the pickling sauce on its own to add to rice dishes and soups. Add a chili for more heat or no chili for no heat.

We are all over this condiment because there is SO much you can do with it, and I bet you too will get hooked on these beautiful pickled cherry tomatoes!

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Pickled Cherry Tomatoes (Thai Style)

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★★★★★

5 from 2 reviews

Who knew you could pickle cherry tomatoes! This recipe for Thai Style Pickled Cherry Tomatoes is a little spicy, pungent and acidic, and only takes 10 minutes to prepare!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 2 cups
• Category: PIckles
• Method: Marinating
• Cuisine: Thai

Ingredients

• 30 cherry or grape tomatoes
• 3 tablespoons fish sauce
• 6 tablespoons rice vinegar
• 1/2 teaspoon sugar
• 1 Thai chili (finely chopped)

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Instructions

1. Mix all the ingredients for the marinade in a bowl.
2. Prick the tomatoes a few times using a skewer or toothpick.
3. Put tomatoes in a tupperware container or pickling jar and pour marinade over.
4. Refrigerate for at least a day before eating and for no longer than 4 days.
5. Serve as a topping for salads or with fish, chicken or beef.

Notes

The marinade is absolutely delicious on its own as well! You can use it as a sauce for meats and fish and eat it with the tomatoes.

Nutrition

• Serving Size: 5 cherry tomatoes
• Calories: 22
• Sugar: 2.9 g
• Sodium: 710.8 mg
• Fat: 0.2 g
• Saturated Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 0.7 g
• Cholesterol: 0 mg

Keywords: recipe, condiment, side, topping

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Pickled Cherry Tomatoes (Thai Style)
Pickled Plum.

Pickling daikon may take a couple of days but I promise it’s worth the wait. You’ll be amazed at how much umami and saltiness this Japanese vegetable can absorb. Plus, it makes a wonderful side to a steaming bowl of white rice!

Whenever I make pickles, I know they’ll go quickly because my husband Ben is a pickle addict. Asking him to wait at least two days before he can dump a pile of pickled daikon onto his bowl of rice is like asking ice cream lovers to wait until summer to enjoy this sweet treat.

Not fair.

Because it’s so hard to keep a jar of pickle intact in my kitchen, I can tell you these pickled daikon radish can technically be enjoyed after just 3 hours of sitting in the refrigerator. However, the flavor won’t be nearly as good so if you can wait a little longer, do so.

When it’s ready, pour yourself a glass of cold sake and take a bite. Holy molly, garlicky but oh so yummy!! Spicy garlic meets savory in these umami filled daikon radish bites, with a touch of sweetness that hits in the very end. The taste lingers in your mouth and though it is quite strong, it is also very satisfying.

What Is Daikon?

Daikon is a Japanese radish that is long, white, and has a crunchy texture. It’s unique from many other root vegetables because of its specific flavour profile being super sweet and peppery. You can find them at your local Asian grocery store. Japanese daikon radish can often be found in salads, soups, and other Japanese dishes.

Ingredients For Pickled Daikon

• Daikon: Make sure you peel the outside part of the daikon well otherwise you may end up with very crunchy and bitter exterior. One easy way to find out how far to peel the daikon skin is to cut one end and look at the inside. You should see an outer ring that’s a bit whiter than the inside, which can sometimes be quite thick – that’s the part you want to peel.
• Soy sauce: Regular Japanese soy sauce such as Kikkoman or Yamasa. Japanese soy sauces are more complex in flavor which is why I’m being specific.
• Light soy sauce: I’m using a little light soy sauce because of its saltier taste. But it’s not absolutely necessary to use it. If you only have regular soy sauce available, please go ahead and use that.
• Rice wine vinegar: Plain rice vinegar or apple cider vinegar can also be used.
• Mirin: A little mirin to add some sweetness.
• Garlic: One crushed raw garlic clove adds a little sweetness and spiciness.
• Water: Some cold water to dilute the flavors and bring a nice balance.

Additional Ingredients To Explore With

There are more than several ways to make pickling liquid depending on what you want your desired outcome to be. For these specific pickles you can:

• Add red chili to add heat.
• Add gochugaru (Korean chili pepper flakes) to add smokiness and heat. If you love a good Korean side dish, banchan style, I suggest adding 1 tablespoon of gochugaru.
• Swap the rice vinegar for white vinegar for a more tart flavor.
• Add white sugar to sweeten the pickles.
• Kosher salt or table salt for a saltier taste.

You can also use other vegetables such as carrots, celery, zucchini, bell peppers, or regular radish, for this recipe. The pickle brine works well for just about everything!

How To Pickle Daikon

• Start by prepping your ingredients.
• Gather all of your kitchen tools and ingredients.
• Mix all the ingredients for the pickling liquid in a bowl and stir well.
• Put the daikon slices in a large storage bag and add the pickling liquid.
• Gently move the liquid around so it coats all daikon pieces and let the air out of the storage bag before sealing it shut.
• Refrigerate for at least 2 days and up to 1 week for a stronger taste.

These pickled daikon radishes pair well with a variety of side dishes and are also really delicious with Japanese fried rice (yakimeshi), as a condiment for banh mi sandwiches, or as a topping for bibimbap.

More Pickle Recipes You Might Like

Dongchimi (Korean Radish Water Kimchi)

Salted Pickled Cabbage

The Best Vegan Kimchi – 김치

Japanese pickled vegetables (tsukemono)

What do you think about this pickled daikon recipe? Have you pickled food before? What are your favorite things to pickle? Let me know in the comments below!

Pickled daikon (Japanese style)

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This is an easy umami packed Japanese Style Pickled Daikon recipe that pairs beautifully with a bowl of rice or that can be enjoyed as a snack or a flavor booster for sandwiches.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: N/A
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Pickle
• Method: Pickling
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Units USM

• 2 cups daikon, peeled and chopped bite size

Pickling liquid:

• 3 tablespoons Japanese soy sauce
• 1 tablespoon Japanese light soy sauce
• 1 cup water
• 2 tablespoons rice vinegar
• 1 tablespoon mirin
• 1 clove garlic, crushed

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Instructions

1. In a bowl, mix all the ingredients for the pickling liquid and stir.
2. Put the daikon in a large tupperware container and pour the pickling liquid over.
3. Mix well, cover and refrigerate for at least 2 days and for up to 1 week for a more intense flavor. When you are happy with the taste, get rid of the pickling liquid. 

Notes

Keep the pickles in a glass jar or airtight storage container for up to 3 weeks.

Nutrition

• Serving Size: 1 serving
• Calories: 17
• Sugar: 0.6g
• Sodium: 333.1mg
• Fat: 0.1g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 2.9g
• Fiber: 0.7g
• Protein: 1.5g
• Cholesterol: 0mg

Keywords: Tsukemono

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Pickled Daikon Radish (Japanese Style)
Pickled Plum.