🤔 question of the day - have you tried making homemade otsukemono (japanese pickles) yet? if so, what have you made already? and is this tsukemono press something that you think would help you? lmk in the comments!
I watched your video, enthusiastically bought the press and made 2 rounds of great salt pickles (One with a little sugar too) . Thanks so much! But my question is how do you store the leftovers? Do you keep the water that rises to the top of the press? Do you put back on the leftover pickles when you store it in the fridge? Or in other woreds what's the best way to keep these wonderful pickles for another day?
That's fantastic! Having the right tools like the Hario glass tsukemono press can make the pickling process so much more enjoyable. Experimenting with different recipes will surely add a delightful touch to your meals. Wishing you the best in your pickling adventures!
@@alldayieatlikeashark I don't think what I'm doing is considered pickling. I just let the veggies sit in there for a day or 2 and it comes out very tasty. I've done cabbage, brussel sprouts kale cauliflower.the one I have days Carrot 🥕 on it. Found it on eBay
I ran into this video because my Grandma gave me a Japanese pickle press that I've had for years and just never got around to using, and I wanted to make sure I use it correctly. Thanks for the video.
Thank you for sharing recipe. I always thought that tsukemono is hard to make so I always buy them at a market. I am gonna try at home now . : ) Thank you.
Yep! It's actually not that hard, let me know how it goes if you try it 😊 You can also share it to Instagram and tag me @japanesecookingclub if you like 👌
Hey beautiful man, I gotta answer some questions here for you , the tsukemono press, the kelp konbu question and another question I can't remember but I'll give you the answers in few days. ❤️
The green color one is also great that you don't have to open the cover to dump out all the liquid out. You just tilt it and the liquids comes right out between the cover and container. I love mine!
Thank you for making this video! I just got a tsukemono press and am excited to try it, but wondering if it would work for making other types of pickles or ferments (like sauerkraut)? I wasn't sure if that would be a good idea given it's made out of plastic so longer fermentation times might degrade it.
If you want to continue increasing your daily intake of microplastics most definitely use this gadget for making pickled food. Glass and clay pottery are the best materials to use for pickling.
Do I see Mikan behind you??? I tried to make miso based pickle (EPIC FAIL). I am interested in the circular version. Will use for carrots, eggplant, cucumbers.....
My mom has the same press and she makes tsukemono. Also, I saw your video on Yuzukoshi. My mom has a Yuzu tree and she made Yuzukoshi. She ground the skin, and it's in a powder form. About two pounds. Next, she'll mix it with habanero, black pepper, jalapeno, and other spices. Would you want some seeds? Instead of buying your yuzu, you grow and make your own. Good luck finding it in a nursery, it seems that Japan is getting stingy.
I've never tried to make kraut in this. It should work in theory, but I've never tried it. It's not a bad idea to test a little batch. It's important to remember that it needs to ferment for a few days, which is why it's normally done in a crock with a heavy dish on top. Would you give it a try?
Well my darllng handsome gorgeous beautiful man, one reason is because its quicker to make nukazuke because its easier to force out water a little quicker ,then I leave it for a few days before I put into Japanese wooden crockpot with plenty konbu in my nuka
