Japanese Tsukemono


  • 3 Japanese or Chinese eggplants
  • 5 Japanese or Persian cucumbers
  • 1 daikon radish
  • 5 celery stalks
  • 2 carrots
  • 4 cups water
  • 4 tablespoons coarse salt


  1. Toss all of the ingredients together and pack them into a large zip lock bag.

  2. Press out any excess air from the bag and seal it. Put the bag in a tray and cover with another smaller tray that’s weighted down with cans.

  3. Place in refrigerator for at least 4 hours or overnight.
    Can be stored in the refrigerator for up to 3 days.

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