I have watched this video more than 10 times now. At first i strictly followed your recipe but now I am confident enough to add some variations. I have also followed many other your recipes and they were all good. You are soooo awesome! Please keep posting!
Thank you so much for your kind words and I'm so happy to hear you can make variations!! YES!!!! Thanks for your kind words. I'll be back with more videos (new one next week) as my shoulder is finally better.
First time to see we can add ginger and garlic to pickles, and it can make amazing favor. Yes, I made pickles so many times, but never try the soy sauce one. Sure, I will try!
Wow.... The Pickles Look Very Yummy and Super Delicious! II Love Pickles but Intresting to see Pickled Celery. Maybe I should Try it.... Thanks for Sharing.
I tried the celery recipe with carrots (because I had 10 lbs of carrots and people usually serve carrots and celery together so I thought...maybe this would taste good still?). I blanched the carrots for two minutes, and only 3 hours later already so flavorful! It tastes so good, the flavors definitely go well with carrots too. Can't wait to try the other recipes! Edit: saw a comment about these being great as gifts. And I couldn't agree more! I bet they'd do well being pressure canned
I've been following your channel for a while now and used your recipe for sushi rice and sushi vinegar. Had it with lightly seared fresh salmon and scallions and it was incredible. Love to watch your videos on foraging. I've done my share of that in South Florida. Be interesting to see you explore our region. Hiro could probably put you up for a few days.
Amazing and I will do cucumber pickles cause I have only bought from Japanese grocery in Stockholm City many times. It is very good. I like this pickles Mostly time now I eat more japanese homecooking . Thank you for your clip and recipe. Best wishes from STOCKHOLM - SWEDEN
How long it can keep? Out side or freezer? It test still going to be the same? Thanks you for the answer ☺️,,, Love your Chanel so much,,, great inspiration
Thank you for sharing the video. If I may ask how long these last in the fridge? The mix doesn’t cover the vegetables so how does it work? It has shorter shelf life or the veggie’s juice will come out and eventually the liquid will cover them?
A bit of a late comment but from my experience with making similar pickles, if the acidity is high enough (may need more vinegar than the recipe calls for and you want to be sure everything is submerged in the liquid) and you use a clean jar and utensils, the pickles can last weeks if not months in the fridge
These pickles will be great presents for my sons birthday :) Thank you for these great recipes! Can you tell me how long these pickles last in the fridge?
Hello Nami, Thank you for sharing these recipes will definitely try them. I have a few questions, 1) How long would these pickles be good? (2) Do they need to be refrigerated or can they be kept at room temperature in a warm tropical climate?.
Thank you for trying my recipes! Please keep the pickles in the fridge. They are ready to eat after three hours (depending on the vegetable and the thickness of the incision). Strain the liquid when you notice the pickles becoming too salty, although this is entirely up to personal preference. Consume within 3-7 days. For additional information, please visit my website!
I fell in love with pickles when I went to japan (first time I was introduced to pickes beyond ginger & dill or sweet cucumber), but I didn't have a kitchen. Now I'm back and I do make pickles for work & some quick pickles at home but I'm excited to try to make new recipes, starting with these. Couple questions: - how long did you salt your veggies -how long do you let them brine? -where did you find/get the weights -I'm not familiar with komatsuna, is it similar to choy sum?
I love making pickles, but never pickled with soy sauce before. Something new for me to try! ... Your beautiful video makes it so enticing to make Shoyuzuke pickles!
Hi Nami. love your site. Do you have a source for your great shoyuzuke pickling jars with weights? I'd love to get some to keep veggies submerged in brine.
はじめまして! My 母 grew up in Oita-ken during WWII and married an American sailor. She used to make shiozuke with hokusai in a big bowl with a huge stone on top, but i've never been able to find a recipe or technique information on that. Do you know, is it a southern or Kyushu thing only? These shoyuzuke look marvellous... 銅像よろしく!
Maybe a stupid question, but since i can't remember ever eat that or made that. Can you re-use the fluid in the jar, when all the pickles are finished, can you put fresh pickles back in ?? Or wil the taste be completely different. And for how long can you keep the pickles in the jar,and how, in or outside the fridge.
For me, the brine gets diluted by the juices of the vegetables which I think makes it sweeter. I’d boil the remaining fluid to sanitize and concentrate it more than it was and add a little more soy sauce, salt or vinegar. I wouldn’t do it more than that once though. No real reason.
For the green vegetables can you use any green vegetables like bok choy, spinach, etc? It is necessary to boil soya sauce, vinegar, sugar then cool down instead of just dissolving the sugar?
Also, how long do you leave these to infuse before eating them? And do you store them at room temperature? How long can they last in the fridge? Thank you
Hi, I've always enjoyed your recipes but often I find myself wondering.. How long can the pickled vegetables be kept in the fridge? What about hard boil egg? I followed your ramen egg recipe but I never know how long these foods can be kept refrigerated. Thanks for advising.
I really like your method of using a wide mouth mason jar with glass weights. I have been debating about buying a spring loaded plastic square container to weigh down pickles, but your method looks much easier to keep clean! Thank you!
Hi Ronnie! I won't stay taste "better". But if someone is wondering if the taste is different from regular soy sauce... then I'd say this particular Kikkoman GF Tamari soy sauce tastes very similar to regular soy sauce. :)
Me too, it’s such a comforting sound. It depends. Longer you pickle, the vegetable gets wilted and saltier. Each vegetables are different. You can start eat from 3 hours and lasts up to 1 week. 1.5 week gets a bit too salty to me, but depends on how thick you cut and what type of veggie too.
@@snowstrobe Harder and denser veggies take longer time to get pickled. And everyone has a different tolerance for salty food (Being Japanese, I'm probably okay with a bit salty food, as long as I have rice).
I use to make pickles like this, and some vegetables can stay in the fridge easily 3 weeks thanks to the salt, sugar and vinegar. The taste change and become more bitter, but there is no problem eating them if you like vinegar taste. But if your jar smells bad, don't eat it
I love the pickle jar with weights.
I have jars and use a heavy upside-down glass inside it and it works.
Clean stones would work too.
💛 this video was very lovely and relaxing, just what I needed today. Thank you 💛
Thank you so much for your kind words, Courtney!
Soothing music.
I have watched this video more than 10 times now. At first i strictly followed your recipe but now I am confident enough to add some variations. I have also followed many other your recipes and they were all good. You are soooo awesome! Please keep posting!
Thank you so much for your kind words and I'm so happy to hear you can make variations!! YES!!!! Thanks for your kind words. I'll be back with more videos (new one next week) as my shoulder is finally better.
my mother makes these with cucumbers, sweet potato, daikon, and onion. it's so good! thank you for sharing
Nami-san, I am so curious about all these tastes. I cannot wait to try them. Thank you for all your hard work!
Thank you for the wonderful recipe. Blessings to you 🙏💐🎉
First time to see we can add ginger and garlic to pickles, and it can make amazing favor. Yes, I made pickles so many times, but never try the soy sauce one. Sure, I will try!
Wow.... The Pickles Look Very Yummy and Super Delicious! II Love Pickles but Intresting to see Pickled Celery. Maybe I should Try it.... Thanks for Sharing.
That's my favorite - so crunchy and goes well with rice (don't forget to add sesame oil). :D Thank you for watching and for your kind words!
I love making tsukemono at home (I live in Hilo, Hawaii). I will try your recipe with shoyu. Thank you very much.
Easy to make & love the relaxing music background! Thank you! 😍💕🙏
I tried the celery recipe with carrots (because I had 10 lbs of carrots and people usually serve carrots and celery together so I thought...maybe this would taste good still?). I blanched the carrots for two minutes, and only 3 hours later already so flavorful! It tastes so good, the flavors definitely go well with carrots too. Can't wait to try the other recipes!
Edit: saw a comment about these being great as gifts. And I couldn't agree more! I bet they'd do well being pressure canned
You are incredible, thank you.
Ok! I like your videos and selection of foods to cook. Thank you
I've been following your channel for a while now and used your recipe for sushi rice and sushi vinegar. Had it with lightly seared fresh salmon and scallions and it was incredible.
Love to watch your videos on foraging. I've done my share of that in South Florida. Be interesting to see you explore our region. Hiro could probably put you up for a few days.
How long they stay good
Do have to keep them in refrigerator
You are amazing 👍
Amazing and I will do cucumber pickles cause I have only bought from Japanese grocery in Stockholm City many times. It is very good. I like this pickles Mostly time now I eat more japanese homecooking . Thank you for your clip and recipe. Best wishes from STOCKHOLM - SWEDEN
amei as receitas, ja fiz
How long it can keep? Out side or freezer?
It test still going to be the same?
Thanks you for the answer ☺️,,,
Love your Chanel so much,,, great inspiration
Gonna try this today. 🙏
Itadakimasu!
I am going to try these today! I have cucumber and Celery. I must wait to get Daikon. Thank you for the recipes! I cannot wait to try them!
Living in Australia n our summer is coming 😄nice to learn all these side dishes 😻😻😻will definitely try them thanks so much
Cucumber looks bomb.
Thank you, Nami! I will definitely make these pickles with all my free time
Thank you for sharing the video. If I may ask how long these last in the fridge? The mix doesn’t cover the vegetables so how does it work? It has shorter shelf life or the veggie’s juice will come out and eventually the liquid will cover them?
A bit of a late comment but from my experience with making similar pickles, if the acidity is high enough (may need more vinegar than the recipe calls for and you want to be sure everything is submerged in the liquid) and you use a clean jar and utensils, the pickles can last weeks if not months in the fridge
You make very good videos, thank you !
Thank you so much! I’ve just discovered you ! I live in Honolulu and we have lots of Japanese ingredients available.
Delicious i will try cucumber and celery! Can you eat them the next day? 🤣🇮🇹❤🇯🇵
I’m making your Daikon Tsukemono right now. Will let you how it will turn. Thank you so much for sharing 💕
These pickles will be great presents for my sons birthday :) Thank you for these great recipes!
Can you tell me how long these pickles last in the fridge?
3-7 days based on how dense veggies are (daikon vs leafy veggies). Also how salty you like. More on the blog.
wonderful video
Cannot wait to try!!
Thank you for the recipe! Can you also make it without the weights?
Woderful, mouth watering, and the display so beautiful. Thank you so much.
How would you suggest storing the pickles if we don't have glass weights to press them down? I would try ramekins but they don't fit in the jar.
Hello Nami, Thank you for sharing these recipes will definitely try them. I have a few questions, 1) How long would these pickles be good? (2) Do they need to be refrigerated or can they be kept at room temperature in a warm tropical climate?.
Thank you for trying my recipes! Please keep the pickles in the fridge. They are ready to eat after three hours (depending on the vegetable and the thickness of the incision). Strain the liquid when you notice the pickles becoming too salty, although this is entirely up to personal preference. Consume within 3-7 days. For additional information, please visit my website!
Hi Nami san. How long can we keep them for? Thank you alot for your video !
I recommend consuming within 3-7 days. 🙂
Thanks for share these wonderful pickle dishes, love it!
Where I can find this glass containers with weight?
I made it. Its so delicious. Thank you for showing how to online.
I’ve never had the celery. It must be super crunchy! Thanks for the recipe.
Celrey is so fun and delicious. I chop into small pieces so I can spoon over to the rice. So good! Thank you for watching!
I love watching your cooking video. Its simple, easy to follow, and so relaxing!! Thank you for sharing
Thank you for sharing your recipes!
I fell in love with pickles when I went to japan (first time I was introduced to pickes beyond ginger & dill or sweet cucumber), but I didn't have a kitchen. Now I'm back and I do make pickles for work & some quick pickles at home but I'm excited to try to make new recipes, starting with these.
Couple questions:
- how long did you salt your veggies
-how long do you let them brine?
-where did you find/get the weights
-I'm not familiar with komatsuna, is it similar to choy sum?
Thank you Nami for the amazing recipes. I appreciate the hard work that you have put into this. Blessings ❤️
oh I definitely want to try this! It will make a nice change from the other kind of cucumber pickles I have made.
Hope you enjoy the recipe ❤️
@@justonecookbook thank you! Also, the music you used was so peaceful, I kept replaying the video just to hear it.
@@skulleigh5867 We spend a lot of time to find good music for each video. So happy to hear that!
Thank you so much for adding the gluten free option 🤗 I love these pickles and will definitely try them!
should I fridge them? how long they can be kept?
Thank you from France ❤
Every of your move is lovely.
Is it stored in the fridge or can be stored in room temperature/kitchen cabinet?
Thank you they all look so yummy 😋
I love making pickles, but never pickled with soy sauce before. Something new for me to try! ... Your beautiful video makes it so enticing to make Shoyuzuke pickles!
thanks for sharing^^
May I use this recipe for just garlic too😆? thank you.
Hi Nami. love your site. Do you have a source for your great shoyuzuke pickling jars with weights? I'd love to get some to keep veggies submerged in brine.
It is good to make food with healthy ingredients. You can eat it with rice.😍
Indeed! Thank you for watching!
Why are you not filling the liquid up to the top? :D looks lovely. Miss the japanese dishes, and will cook these already today.
Hi, veggies shrink in the solution 🖤
Must try this !! Thank you
はじめまして! My 母 grew up in Oita-ken during WWII and married an American sailor. She used to make shiozuke with hokusai in a big bowl with a huge stone on top, but i've never been able to find a recipe or technique information on that. Do you know, is it a southern or Kyushu thing only? These shoyuzuke look marvellous... 銅像よろしく!
Maybe a stupid question, but since i can't remember ever eat that or made that. Can you re-use the fluid in the jar, when all the pickles are finished, can you put fresh pickles back in ?? Or wil the taste be completely different. And for how long can you keep the pickles in the jar,and how, in or outside the fridge.
For me, the brine gets diluted by the juices of the vegetables which I think makes it sweeter. I’d boil the remaining fluid to sanitize and concentrate it more than it was and add a little more soy sauce, salt or vinegar. I wouldn’t do it more than that once though. No real reason.
Super delicious and healthy ...! Will try them! Grazie!
Hope you enjoy the recipe, Claudia!
Making those this weekend. Looks so delicious and healthy.
Hope you enjoy! ❤️
I have to ask. Where can I buy the glass weights?
For the green vegetables can you use any green vegetables like bok choy, spinach, etc?
It is necessary to boil soya sauce, vinegar, sugar then cool down instead of just dissolving the sugar?
I made them today! |^0^/ how long can I keep them in the fridge please. Thank you!
So beautiful! And so tasty, i can almost smell how fragrant from here! Thank you for sharing
Also, how long do you leave these to infuse before eating them? And do you store them at room temperature? How long can they last in the fridge? Thank you
Thank you! Keep in the fridge. You can consume within 3-7 days, more explanations on the blog. ❤️
Hi, I've always enjoyed your recipes but often I find myself wondering.. How long can the pickled vegetables be kept in the fridge? What about hard boil egg? I followed your ramen egg recipe but I never know how long these foods can be kept refrigerated. Thanks for advising.
I really like your method of using a wide mouth mason jar with glass weights. I have been debating about buying a spring loaded plastic square container to weigh down pickles, but your method looks much easier to keep clean! Thank you!
I was in the same situation before too but I really like these weights! It’s easy to clean and adjustable too! 👌
Just One Cookbook where do you buy that glass weight?
Thank you! They look nice 😊
I happen to have a cucumber in my fridge! I'll make these today. Thank you!
Hope you enjoy the recipe, Martha! xo
What is the storage life for this method of pickling? (without heat)
Can it be stored for a long period of time?
thank you for the easy recipe. I will try the cucumber pickle.
i will make these. Can you use regular American cucumbers or will the taste/crunch be off?
can i reuse the marinade?
Please more instant pot recipes!
These look really tasty, I will try it soon! Koreans also make this type of pickle called 장아찌 (jangajji) in Korean :)
Thank you! I hope you enjoy the recipe. Thanks for letting me know. I love Korean food! Thanks for letting me know the Korean name for this. :)
@@justonecookbook do you have add to the celery pickling sesame oil as it is not available in my area.
How long can it keep in the bottle
Hi!!, how long can you stay in the fridge?
Can I substitute rice vinegar with distilled vinegar?Thanks
Sure. You can also add a touch of sugar to taste.
How long do these pickled vegetables store in the fridge?
Is it a must to use kikkoman soysauce? Cant we use normal sauce available in japan
Dear Nami, what do you think, how long will the pickles last?
For few days, weeks, month?
Thank you 😊
Hi Marina! 3-7 days, based on ingredients (dense, leafy, etc) and how salty you can take.
thank for sharing
Thank you for watching!
I have a question miss, Does it have to be kyuri? Can i use normal short cucumber? Since kyuri is expensive where im from
All of them (but the celery) look good! (I just am not a fan of celery or sesame oil ^_~ ) Thank you for sharing these recipes.
is 30 min enough for daikon to cure??
What do you think of adding red miso to the base sauce?
Oishiso tabetaii😋😋😋sekimono
Thank you!! Hope you enjoy!
Thank you for sharing. I always love these pickles. One question: can we pickle these together in a single jar?
You can, but make sure density of veggies are somewhat similar. So they pickle at the same rate. :)
Thanks 😍😍😍
Thank you for watching!
how long do they last for?
How long do these last
Do you wait for the sauce to cool down? It doesn't look hot when you are pouring it.
Thank you for sharing. Does the gluten free soy sauce make it better taste wise. I was just wondering I like low sodium.
Hi Ronnie! I won't stay taste "better". But if someone is wondering if the taste is different from regular soy sauce... then I'd say this particular Kikkoman GF Tamari soy sauce tastes very similar to regular soy sauce. :)
@@justonecookbook ok. I will give the brand a try as a comparison
Kyuri, Daikon with Shoyo are my favorite.
What kind of pepper do you use/prefer?
I use both freshly ground black pepper or white pepper for seasoning. Did you mean chili pepper or bell pepper?
I always love the sound of vegetables being chopped... Is it the case that these pickles will get better with time? How long do they last?
Me too, it’s such a comforting sound. It depends. Longer you pickle, the vegetable gets wilted and saltier. Each vegetables are different. You can start eat from 3 hours and lasts up to 1 week. 1.5 week gets a bit too salty to me, but depends on how thick you cut and what type of veggie too.
@@justonecookbook Thank you. Great info. Def don't want it to be too salty tho.
@@snowstrobe Harder and denser veggies take longer time to get pickled. And everyone has a different tolerance for salty food (Being Japanese, I'm probably okay with a bit salty food, as long as I have rice).
I use to make pickles like this, and some vegetables can stay in the fridge easily 3 weeks thanks to the salt, sugar and vinegar. The taste change and become more bitter, but there is no problem eating them if you like vinegar taste. But if your jar smells bad, don't eat it
How long are the pickles good if kept in the fridge? I made some lotus root a couple of months ago and I think it's still good, but...
3-7 days depending on veggies you use (dense vs leafy etc) and how salty you can handle... 😊
@@justonecookbook I don't like super salty, I have high blood pressure. I guess they are gone.
Yummo
Do you have to add the sesame oil?
どのくらい続きますか？
Oh very interesting! Do they taste mostly soy sauce-y or is the rice vinegar very prominent in the flavour?
More soy sauce flavor. That’s the prominent flavor. 😊
@@justonecookbook I was hoping for that cause vinegar is not my fave xD how long does these pickles keep?
Four minutes in and I am looking to print up the recipes.