The picture at the top of the page represents pickles pressed in the Japanese fashion.
Below right is a Japanese Pickle Press.
Below right is a Japanese Pickle Press.
Traditionally, vegetables were washed, loaded into a crock of pottery or wood pressed down with heavy weights and fermented to preserve them. This is how German sauerkraut is made as well. Just about any vegetable can be preserved in this way.
The above image represents the Japanese Pickle Press disassembled. Washed, sliced and salted veggies are put in the container and the lid with the disc attached is reassembled on the container and screwed down as far as it will go to press water from the veggies which makes them crisp. This two-piece press can also be used to press the water from eggplant when making Eggplant Parmesan and other dishes. Tofu can also be gently pressed with this device.
This press and ones like it are available online and are very inexpensive. You can also use the crock and weight process. Crocks can be rather expensive but may be worth it for someone who is very prone to pickle and ferment foods often.
Here is how I make Japanese cucumber pickles:
Place the top on the container and lock it down with the two tabs on each side of the top, screw the disc down on top of the veggies as far as it will go. This device is very sturdy, don't be timid when tightening down the disc.
Let the container sit on the counter for about an hour or two. When you see the container there will be a lot of brine (salty water) that has been extracted from the veggies. Pour this brine off and wash the veggies in a colander or large strainer.
I put fresh water in a mason jar with a plastic cap. Metal is not recommended as the vinegar will react with the metal. I put the pickles in fresh water with a little vinegar (to taste) and a small amount of salt and store them in the fridge. Mine are kept several days if they last. I eat them up pretty fast!
These pickles are crisp and delicious. I eat them for snacks and they can be served as a salad or on top of a salad. These are especially good when they accompany other Japanese dishes.
Other veggies to press are:
Adding some red bell peppers makes for a beautiful and appetizing presentation.
Whey can also be used along with salt to lacto-ferment (not pickle) your vegetables for a longer preservation time creating beneficial bacteria and naturally occurring enzymes . More on this later.
This press and ones like it are available online and are very inexpensive. You can also use the crock and weight process. Crocks can be rather expensive but may be worth it for someone who is very prone to pickle and ferment foods often.
Here is how I make Japanese cucumber pickles:
- Peel, 4 or 5 washed cucumbers with a potato peeler leaving some thin strips of skin on
- Remove the core which has the seeds
- Slice the cucumbers in thin slices
- Place a layer of sliced cucumbers in the container
- Generously salt the layer
- Continue as above salting between each layer
- Fill the container nearly to the top
Place the top on the container and lock it down with the two tabs on each side of the top, screw the disc down on top of the veggies as far as it will go. This device is very sturdy, don't be timid when tightening down the disc.
Let the container sit on the counter for about an hour or two. When you see the container there will be a lot of brine (salty water) that has been extracted from the veggies. Pour this brine off and wash the veggies in a colander or large strainer.
I put fresh water in a mason jar with a plastic cap. Metal is not recommended as the vinegar will react with the metal. I put the pickles in fresh water with a little vinegar (to taste) and a small amount of salt and store them in the fridge. Mine are kept several days if they last. I eat them up pretty fast!
These pickles are crisp and delicious. I eat them for snacks and they can be served as a salad or on top of a salad. These are especially good when they accompany other Japanese dishes.
Other veggies to press are:
- Bell Peppers
- Chili Peppers
- Napa Cabbage
- Celery
Adding some red bell peppers makes for a beautiful and appetizing presentation.
Whey can also be used along with salt to lacto-ferment (not pickle) your vegetables for a longer preservation time creating beneficial bacteria and naturally occurring enzymes . More on this later.