Shiozuke - Japanese Salt Pickles

Steps

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1. 1
   Heat the water and sea salt in a pot over medium heat until the salt dissolves completely.
   ▶ ≈1:01
2. 2
   Peel and cut 2 carrots to fit the container size, then place them in the container.
   ▶ ≈1:17
3. 3
   Peel 1 daikon radish and cut it in half or quarters lengthwise, then place in the container.
   ▶ ≈1:26
4. 4
   Remove the leafy parts from 5 celery stalks, cut them to fit the container, and place in the container.
   ▶ ≈1:36
5. 5
   Leave cucumbers whole and place them in the container. Trim the ends of 3 eggplants and place them in the container.
   ▶ ≈1:45
6. 6
   Prepare a weight that is 1.5–2 times the weight of the pre-pickled vegetables.
   ▶ ≈1:59
7. 7
   Pour the brine over the vegetables until they are completely submerged.
   ▶ ≈2:05
8. 8
   Place a plate on top of the vegetables, then set the weight on the plate.
   ▶ ≈2:16
9. 9
   Keep the tsukemono at room temperature to pickle. For a 5% brine, the ideal pickling time is 8 hours.
   ▶ ≈2:27
10. 10
    After 8 hours, remove the vegetables from the brine and transfer to a clean airtight container. Store in the refrigerator for 3–4 days.
    ▶ ≈3:11
11. 11
    When ready to serve, slice the tsukemono.
    ▶ ≈3:43
12. 12
    Serve on a plate and enjoy.
    ▶ ≈3:59