Recently, I have finally embarked on a new journey with food.
Learning to make homemade pickles from scratch, and really enjoying the satisfaction from making accompaniments to my meals.
Relatively easy to be honest, but still I think there is a long way to go with adjusting tastes and ratios.
And how fresh food react with different types of pickling methods and pickling medium used.
This not only prolongs the shelf life of my ingredients, but also add a different dimension to my everyday meals on the table.
In Japanese, Tsukemono actually means ‘Pickled Things’ as a general term for all things preserved I suppose.
For this side dish, I will be using the Suzuke 酢漬け – Vinegar and the Asazuke 浅漬けmethod of pickling.
INGREDIENTS (2 Servings)
I have adapted the recipe from thekitchn.
1/2 Green Zucchini
1/2 teaspoons salt
1/8 cup rice vinegar
2 tablespoons sugar
Pinch of Salt
*TIP: Using Japanese Cucumber will give a crunchier texture. Although the Zucchini looks very similiar to the cucumber, it is actually different! I just learnt this as I am blogging this down. The texture of pickled zucchini will be flimsier and softer to bite.
In total, there are 10 types of pickling mediums.
And Asazuke is a type of method that pickles food within a short preparation time to table.
In a way, Tsukemono 漬物 should be almost like the Koreans and their Banchans – an array of side dishes usually pickled on way or another as an accompaniment to a meal.
Or as garnish, relish, condiment, palate cleanser or digestive.