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TSUKEMONO (Pickled Vegetables) : Page 238

Vegetables, sprinkled over with salt, are pressed ina cask or some such receptacle under a heavy stonefor from 2 or 3 hours to 3 days.

Vegetables rubbed with a lot of salt to preserve themare pressed under a heavy stone for a long time.

Vegetables pickled with salt for seasoning, are putinto miso (bean-paste), wine-lees, or mustard.

Notes: A vegetable pickled for a long time does not lose its flavor; a vegetable pickled for a few days has its own taste and the taste of the seasoning, but loses its flavor. When you serve pickles, serve a salty one and a non-salty one together.

Pickles, arranged attractively, should be served in a big bowl or on small individual plates.

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TSUKEMONO (Pickled Vegetables) : Page 239

2 Ways of Pickling with Salt

(Methods chosen for their simple directions)

1. HAKUSAI (Chinese lettuce) PICKLED WITH SALT

Ingredients:

HAKUSAI 20 Ib.

SALT 16 oz.

A stone .. weighting about

20 Ib. for pressing.

to put the vege-

tables in.

A cask ..

Method: Cut the hakusai into half or quarters, lengthwise. Wash well, after soaking in water in which bleaching powder has been dissolved.

Put some salt in the tub, lay the hakusai flat on

the bottom of the tub, sprinkle salt over them; repeat this until the tub is full. Cover with a tight lid, and press under heavy stones.

A section of a big cask showing layers of Chinese lettuce pickled in salt

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In summer, water will rise in the tub after 7 or 8 hours; in autumn after 1 day and in winter after a few days. When the water rices, the vegetables are pickled. Serve with shoyu.

Small turnips and komatsuna (greens) are also pickled in this way.

2. PICKLED SLICED JAPANESE RADISH

Mix with the chopped leaves, sprinkle 1 T. of salt over them and rub them together. Put into a big bowl; cover with a lid which is smaller than the bowl. Put a heavy stone on the lid to press the daikon.

You can serve after 4 to 5 hours.

Take out about a handful each time. Squeeze the water out; loosen and serve with shoyu or vinegared shoyu.
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