How To Make Tsukemono

Step 1: You will need:

Step 2: Chop

Peel the carrot and cucumber. Cut the cucumber in half, cut out the seeds in the centre, and discard them. Then cut the cucumber in to small bite size pieces. Slice the carrot into thin strips. Mix the chopped cucumber and carrot in a bowl and add the salt.

Step 3: Mix and squeeze

Mix and squeeze the carrot and cucumber in the bowl so the salt is rubbed in. The salt will slowly draw out the water from the vegetables. Do this for a minute or two, until the vegetables are tender but still crunchy, you will be able to see the water drawn from them at the bottom of the bowl.

Step 4: Wash

Rinse the vegetables thoroughly with running water. Drain off this water, and rinse again. Do this a few times so most of the salt is washed away.

Step 5: Soak the wakame

Put the 5 grams of dried wakame in a small bowl, and add enough water to cover it well. The seaweed will soak up the water and expand.

Step 6: Mix

Add the wakame, the pinch of chilli, 2 teaspoons of dashi and cup of water

Step 7: Wait

Place the other bowl on top and weigh it down with some water. Leave this in the fridge to pickle for about half an hour.

Step 8: Serve

Take the chilled vegetables out of the fridge, remove the bowl on top and then scoop the contents into a serving bowl.