Assortment Of Traditional Fermented Japanese Pickles

Prepare the cucumbers: Wash and slice the cucumbers into thin rounds or half-moons. Place them in a bowl, sprinkle with 1 tablespoon of sea salt, and gently massage for 1-2 minutes until they start to soften. Let sit for 10 minutes, then squeeze out excess water.

Prepare the daikon: Peel the daikon radish and slice it into very thin rounds or matchsticks. In a separate bowl, sprinkle the daikon with 1 tablespoon of sea salt and let it sit for 15 minutes. Squeeze out excess water.

Prepare the napa cabbage: Wash and chop the napa cabbage into bite-sized pieces. Place in a bowl, sprinkle with 1 tablespoon of sea salt and the optional red chili flakes. Massage the cabbage vigorously for 2-3 minutes until it wilts and releases moisture. Let sit for 10 minutes, then squeeze out excess water.

Make the daikon marinade: In a small bowl, whisk together the rice vinegar and granulated sugar until the sugar dissolves completely. Add the rehydrated kombu (if using) to this mixture.

Assemble the pickles: For the cucumbers, place them in a clean container with a small piece of kombu. For the daikon, combine the squeezed daikon with the vinegar-sugar marinade. For the cabbage, place it in a separate container.

Marinate and chill: Cover each container and refrigerate for at least 30 minutes, or ideally 2-3 hours, allowing the flavors to meld. The longer they marinate, the more intense the flavor.

Serve: Before serving, gently drain any excess liquid from all the pickles. Arrange the assorted tsukemono beautifully on a small plate and enjoy as a side dish or snack. Itadakimasu!