Easy Japanese Pickled Vegetables (How to Recipe)

Easy Japanese Pickled Vegetables (How to Recipe)


how did everybody today I’m gonna make holy baby pickles yes holy baby pickles [Music] welcome back to thai beach today I’m gonna make three types of hold veggie pick awesome I’m gonna use cucumber onion and cabbage so let’s get started the first one is this cucumber yes cucumber this is the easiest because ingredient it’s just cucumber and salt just a salt I’m using half teaspoon of salt put the salt on your palm like this and love in this cucumber just rubbish that’s it and put this into this plastic bag with look back and move the air and close it keep in the refrigerator for open light that’s all and the next one I’m gonna use this onion whole onion this is also pretty easy but to make onion pickles or a magnet onion this takes a long time I think more than one week so I invented a good way look first cut off the edges and make a cross-cutting cut the only on half way down like this don’t cut it all the way okay and lock this onion we just plastic wrap like this and the protein the freezer for overnight so before taking the onion out from the freezer let’s make marinade it’s pretty simple paper apart 1/2 cup of water 2 tbsp of soy sauce 1 tablespoon of sugar 1/2 teaspoon of salt and 1 teaspoon of vinegar and bring it to a boil it helps dissolving the sugar and salt completely okay it melted completely set aside until cool so this is frozen onion put this funny on into a small plastic bag like this and put this onion into this smooth ball like this ok and pour this marinade into this plastic bag just like this and add 1 teaspoon of lemon juice it helps to removing the bitterness of onion and remove the air close it tightly like this one tip use this rubber band tight like this so the magnetic cupboards the onion completely put this onion into refrigerator you can enjoy this after just one night and for the last I’m gonna use this whole cabbage yes holy cow is why hold cabbage yes it’s my enjoyment of course cut first it’s a faster way to make pickled cabbage the wait is almost one and a half pounds if you are using a lighter cabbage it’s faster to marinate but in that case please use less salt rather than today’s recipe so before preparing the cabbage in the pot add 2 cups of water 1 sweet of the kombu seaweed and turn on the heat roll and boil just before boiling okay it’s time to take the Congo out don’t do this cut this comes it I will use later so into this part I will add other condiments for teaspoon of salt 2 tablespoons of sugar and 2 tbsp of vinegar and dissolve completely okay set aside and correct down so in the meantime let’s prepare this cabbage what I’m going to do is the MU breeze pour very carefully using this knife very carefully don’t cut your hand carefully carefully slowly slowly you have a time you have enough time to cook don’t rush don’t rush okay from this core the magnate will spread out all around this in between the leaves so remove the core Kelpie okay like this and spread out a little bit little bit spread out if you are using the lighter cabbage there is a space between leaves so it is easy and to make the marinade spread all around this cabbage II I believe these skewers make some holes in the center of the leaves carefully carefully it’s very tight carefully happy don’t cut don’t to stick your hand today I will make four holes then put this cabbage into this large size of plastic bag tick-tock down make sure the hole is facing upward okay and and put this kombu seaweed are used to make the marinade into this plastic bag together and pour this marinade all over this cabbage put this cabbage into or like lamb and boil it helps the the marinade covered table AG remove the error remove the air well tighten with this rubber band and putting in refrigerator if we are using lighter cabbage you can eat it tomorrow if we are using the a very tight cabbage maybe it sticks to two or three days so scam wanna is ready let’s cut so what I’m gonna cut cucumber take out from this plastic bag like this number cucumber pickles first cut off the end and cut the diagonally nice texture hmm good it’s so yummy look this beautiful green color mmm is this great next I’d cut onions it’s nicely softened they cut from this rustic back oh sweet very nice don’t throw away this marinade you can use for other purpose I will use for the rest in salad dressing I already cut into four so I will cut along this line this onion will marinated and you can cut it as you like I will cut it into wedges okay then put it into the bowl so what I lasted this whole cabbage whole cabbage open this beautiful cabbage board okay let’s cut I think it is impossible to eat whole cabbage at one time so cut cut as much as you want then I will eat quota of cabbage into wedges beautiful Chavez plate so pickles are ready I want to see me to eat these pickles because he should eat more vegetables where is he where is he now oh oh oh where are you I was in Yokohama taking my kids on a picnic oh my god with these kids ice cream this is Nancy and Tom yeah you can’t talk I didn’t have to know these names yes sorry I’m so out of it today I’m so tired and I’m you’re right I heard you saying that I need to eat more vegetables which is absolutely true yes so what do you have for me if you are tired yes eat like today onions really well you know I love onion it’s not as much as you nobody likes onions more than I have cabbage tomato onion oh oh this is nice nice to be my native – smells good it smells good it’s just one day really you just marinate it from one day yes awesome well here I go taste test don’t come out also mm-hmm oh that’s really really nice um I know that still retains a little bit of crispiness of the onion hmm but it’s soft why this so soft because I froze it really I am curious to try the cabbage though because I like cabbage you know cabbage pickled vegetables one my favorite type of skin when walls I don’t know about you guys you know I love to came on off but cabbage is one of my favorite hmm it’s like salad yes it’s Nick it’s not of it Wow so how long was this marinated it’s just a little night Neal overnight yes our scene is a comput st andrew’s name sounds pretty good and cucumber cucumber one of my favorites this is just old very very simple simple tasting but skim along yes you know what I would also like him is to put a couple of a short one even flakes on the top and it’s good right and then you know some sometimes you know you want it a little bit saltier and my mother would put just a little bit of soy sauce and talked and she would eat that with a bowl of rice and miso soup and call it a day okay did you enjoy these pickles I sure did exactly guys today I was out all day I’m so tired and I’m ready to fall asleep right now I don’t know why I’m so tired today so hope you guys enjoyed today’s of Pecos well I certainly enjoy I really did I was hungry and I need tea more vegetables if you’re interested you can check out one of our older videos that we made on skin mom all that skin model is also really good with Chinese cabbage a Chinese cabbage sounds awesome check it out if you want and if you’re interested in more Japanese recipes like this one make sure to check out our playlist of Japanese okay so thank you for watching see you next video bye bye [Music]

100 thoughts on “Easy Japanese Pickled Vegetables (How to Recipe)

  1. Thanks for sharing this….My old neighbor used to pickle or do something with her cabbage too, but she would bury her cabbage in the ground for a couple of months,then dig it up…looked good!

  2. Wow!!! We make tsukemono often but this is the first time I've seen whole vegetable pickles made like this! Thank you so much Satoshi for sharing these with us and with all your helpful hints!! ❤️

  3. Oh, you know how much I ❤️ Satoshi! He makes me smile! 😁 The love and happiness that shows on your face during this video shows how much you love what you. It's infectious!! ❤️❤️❤️
    I seriously can't wait to make this at home, it looks so deliciously easy! I think I'm going to start with cabbage and cucumber since those two are my favorites! Thanks for sharing!! ❤️❤️❤️❤️😘😘😘

  4. @Tabieats You gits make the cutest couple ever, it makes me squee! Also, the onion marinade could you use it again for another onion?

  5. wakakakak, you guys are so funny. I am going to try these for sure. I am always looking for easy simple pickles recipe. I enjoyed your videos.

  6. Just discovered your video and really enjoyed it as I love japanese way to eat (still have to try nato though)… but I have a question for you. I really don't like sweet in my food… if I onit the sugar, will it still be "good"? Should I replace the sugar by something else? Suggestion and advice would be welcomed 🙂 ありがとう

  7. so helpful! I am married to a sweet japanese guy and we just had a cute baby. My japanese cooking skills is very much limited and watching your vlogs really helps me. Thank you so much. I look forward to watching more of your vlogs. Arigatou.

  8. Konichiwa
    Arigato for sharing and speaking in English 💕
    New subcriber 💕stumbled on your channel today 🌞

  9. If you push down the middle of the core and twist the core will be removed without fear of cutting <3 Thank you so very much for your content.

  10. Aloha from Hawaii. I tried your pickled cabbage and cucumber.I have to say it is perfect and super yummy. Thanks for the recipe

  11. Will the cabbage one last the week in the fridge? I was thinking of making this over the weekend to bring to work for my lunch. Also, should it be stored "dry" or in the marinade (or does it even matter?)?

    These all look so yummy. May even try the onion one some time

  12. Don't you have a air tight container to store your pinckled onions? That would be more eco friendly than using a plastic bag

  13. I love this simple method. It's always good to have some pickled vegetables​ around for a nice side dish. BTW how long do these pickled veggies keep?

  14. Thank you for the recipes. Do you allow the hot onion marinade and frozen onion to come to room temperature before combining them?

  15. These are awesome, I love that they are simple to make, and I too love Tsukemono, I think I could love all three of these, thank you for these awesome recipes with three of my favorite vegetables, I love this channel! love seeing you guys as always.

  16. OH YUM! Thank you! I make Kimchi but I love the idea of having individual veggies to eat with my rice or whatever. Thanks!

  17. cabbage marinade
    sorry but i failed to catch the measures of the ingredients ( must be the combination of the great accent , and the fact that English is not my mother tongue )
    can anyone tell me how many TBSP salt , sugar and vinegar ??

    many thanks in advance

  18. Can you please teach us to make japanese cabbage soup with pork belly slices between each cabbage leaves?

  19. They look great! I look forward to making them and trying them all.Thank you.

  20. great recipe ideas.
    but
    I woudn't be putting any hot liquids into a plastic bag – heat will break down some of the plastic – leaching chemicals and toxify the food. Heat and plastic is not good for food production, and not good to breath the vapours.

  21. Tabi! I added lemon zest to the cabbage tsukemono because I don't have yuzu lemons and it is amazing! Thanks for the recipes!

  22. man this guy is so cute. that's never really came out from me towards guys but this literally cute though

  23. When I watch TV in the evening I can eat an entire jar of pickles in one sitting! I also drink all of the vinegar liquid from the jar. I want to start making my own pickles again and the weather is just right to start. I am saving this video so I don't forget anything. 🙂

  24. I love your videos! More pickling videos please! I love these recipes so simple and delicious. You two are so cute! More please!

  25. That's it? American pickles are so labor and time intensive, but these are as simple as can be! I love pickled everything, so these go in the menu file, too!

  26. To core lovely firm cabbage, you can safely use a pumpkin knife to cut it. The short blade of the pumpkin knife is easy to handle and cuts well. We use this knife on all firm vegetables specialy cutting just above the bulb end of the butternut squash. But have used it to safely core the cabbage when I lost my paring knife.

  27. Such joy in your face & voice as you present the finished pickles…I know the feeling; really excellent & easy recipe for pickling!

  28. "Oh… I like this cabbage" (Cabbage smells totally orgasmic….) LMAO!! :)) This is all great. Must try it today. Thank you so much!!

  29. I've always been curious on how things were pickled but never interested enough to actually Google or look it up somehow LOL but when I saw your video doing this I was very happy to watch it, because it was you guys and I love you guys thank you

  30. Great!!! Though my absolute favorite is pickled garlic. The cabbage would also have an interesting taste if pickled with apples or cranberries. Pickled carrots are great with meat.

  31. Awwwwuh! Loved this video!! Y'all are my favorites, hands down. Rofl!! at a whole cabbage for 'entertainment'.

  32. Satoshi thank you for showing me how to make easy tsukemono without using special tools. I can't wait to try it.

  33. Ooo! I love watching Satoshi cook! Doesn’t freezing the onion change the texture? I would prefer a crispier texture. Should I allow it to marinate for one week rather than freezing it?

  34. you say R instead of L .
    what you say is R;
    R is L with tongue fluctuate as air goes out.
    L is when you press tongue stronger as air goes out so it does not move.

  35. Would these be eaten at breakfast time? I always see tomogoyaki, miso soup, rice, fish, nato, and then it’s just listed as vegetable but no one ever says what the vegetables are.

  36. I had no idea these could be done this way — I thought the veggies always had to be buried in nuka/糠!!! and freezing the onion ahead of time is brilliant. thank you!

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