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Quick Cucumber Tsukemono

A crisp Japanese quick pickle featuring thinly sliced cucumbers and radishes seasoned with salt, rice vinegar, and kombu.

15 minEasyServes 420 cal/serving

JapaneseSideNo-CookVegetarianVeganLow CarbKetoKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeNightshade-FreeCorn-Free

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Ingredients

  • 2 Japanese cucumber, sliced thinly
  • 4 red radish, sliced thinly
  • 1 tsp fine sea salt
  • 2 tbsp unseasoned rice vinegar
  • 1 tsp granulated sugar
  • 2 pieces dried kombu kelp, snapped

Instructions

  1. 1

    Place 2 sliced thinly Japanese cucumber and 4 sliced thinly red radish in a bowl and sprinkle with 1 tsp fine sea salt.

  2. 2

    Massage the vegetables gently with your hands and let rest for 15 minutes to draw out excess moisture.

  3. 3

    Squeeze the vegetables thoroughly in small handfuls to remove liquid, then discard the drained liquid.

  4. 4

    Return vegetables to the bowl and stir in 2 tbsp unseasoned rice vinegar, 1 tsp granulated sugar, and 2 pieces snapped dried kombu kelp.

  5. 5

    Chill in the refrigerator for at least 30 minutes before serving.

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Questions

What is Quick Cucumber Tsukemono?

A crisp Japanese quick pickle featuring thinly sliced cucumbers and radishes seasoned with salt, rice vinegar, and kombu. This reference files it under Japanese side: made without cooking, rated easy and about 15 minutes start to finish.

How much time should I plan for Quick Cucumber Tsukemono?

As written, 15 minutes: 15 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 5, 30 minutes. That wait sits outside the stated prep and cook times, so plan around it.

Is there a substitute for rice vinegar in Quick Cucumber Tsukemono?

The entry for Quick Cucumber Tsukemono calls for 2 tbsp unseasoned rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Is Quick Cucumber Tsukemono low-carb?

A serving of Quick Cucumber Tsukemono carries 4 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

How long does Quick Cucumber Tsukemono keep?

Refrigerate what is left of Quick Cucumber Tsukemono within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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