Sanbaizu Tsukemono (Japanese Pickle)
A traditional Japanese tsukemono, sanbaizu, transforms turnips, radishes, and sea grapes into a crisp, salty-sour pickle.
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Instructions
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Quarter Tokyo turnips and radishes; cut daikon into 1/2-inch coins, then quarter them.
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Toss prepared vegetables with salt, then press with a weighted plate for 20 minutes to extract liquid.
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Combine shoyu, mirin, and rice wine vinegar to create the sanbaizu brine.
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Rinse salt off vegetables, drain thoroughly, and rinse sea grapes.
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Mix drained vegetables, sea grapes, and sanbaizu brine.
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Refrigerate for one to three days, then drain pickles from brine before serving.
Nutritional Info (per serving)
Calories:
119 kcal
Carbohydrate:
21 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
4 g
Saturated Fat:
0 g
Sodium:
1770 mg
Sugar:
16 g
Fat:
0 g
Unsaturated Fat:
0 g