Tsukemono Pickles

Tsukemono pickles are a vibrant and flavorful Japanese side dish made from a variety of vegetables, lightly fermented in a seasoned brine. This low-carb dish offers a crunchy texture and a refreshing taste that complements any meal.

Ingredients

• Cucumbers - 200 grams
• Daikon radish - 150 grams
• Carrot - 100 grams
• Sea salt - 10 grams
• Rice vinegar - 60 ml
• Soy sauce - 30 ml
• Mirin - 15 ml
• Sugar substitute (erythritol or stevia) - 5 grams
• Red chili flakes - 1 teaspoon

Steps

1. Wash and thinly slice the cucumbers, daikon radish, and carrot into rounds or matchsticks.
2. In a large mixing bowl, combine the sliced vegetables with the sea salt and let them sit for 10 minutes to release moisture.
3. In a separate bowl, mix the rice vinegar, soy sauce, mirin, sugar substitute, and red chili flakes to create the pickling brine.
4. After 10 minutes, drain excess water from the vegetables and add them to the brine mixture, ensuring they are well coated.
5. Transfer the vegetables and brine into a clean jar, pressing the vegetables down to eliminate air pockets.
6. Seal the jar and let it marinate in the refrigerator for at least 2 hours before serving for optimal flavor.

Nutrition

• Calories: 30
• Protein: 1 g
• Carbs: 6 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 0 g
• Saturated Fat: 0 g
• Unsaturated Fat: 0 g
• Water: 0.1 L

Health Benefits

• Low in calories and carbohydrates, making it ideal for low-carb diets.
• Rich in probiotics and enzymes from fermentation, promoting gut health.

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