Spicy Tsukemono
Tsukemono is a staple of Japanese cuisine, prepared for centuries through fermentation or a quick pickling method with vinegar. This spicy variation offers a modern, piquant twist on the traditional recipe, made with Korean gochugaru chili flakes to add a fiery character to the flavour profile. The crunchy textures of the cucumber, radish and carrot perfectly balance the vinegary and tangy tastes. Ideal alongside sushi or grilled dishes, it keeps for up to a week in the fridge, making a refreshing, spicy side dish always at hand.
Ingredients for this recipe
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Preparation Steps
1
Thoroughly wash the cucumber, radish, and carrot. Slice them thinly or cut them into strips, according to your preference for pickles.
2
In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat over medium heat until the sugar is completely dissolved, stirring occasionally.
3
Thinly slice the garlic and ginger. Add them, along with the gochugaru, to the hot vinegar mixture. Allow to cool completely.
4
In a clean, sealable jar, layer the vegetables. Pour the cooled spicy vinegar brine over the vegetables.
5
Press down on the vegetables with a spoon to ensure they are completely submerged in the liquid. Seal the jar.
6
Refrigerate for at least 24 hours to allow the flavors to meld and develop.
7
Before serving, sprinkle with toasted sesame seeds. Serve as a side dish with sushi, rice dishes, or grilled meats.
