"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Farm to Table > Canning and Preserving
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 04-18-2018, 03:26 AM   #1
Sous Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 549
Shiozuke. To drain or not to drain

Shiozuke is a type of Japanese pickle, the easiest to make. Itís basically vegetables sliced and heavily salted, then pressed overnight. The salt is rinsed off, and youíre left with limp but crunchy veggies with very concentrated taste. The most common salt pickle veggies are Napa cabbage, cucumbers, daikon and radishes, and eggplant

My dilemma is that some instructions call for the brine to be drained at intervals, and some instructions donít mention draining at all. Is it an either/or thing, or is one method generally recommended over the other?

And Iíll slip in an auxiliary question: some recipes (for the same type of pickles) call for leaving the pickles out overnight, and some call for them to rest in the fridge. Just different roads to the same destination?

__________________

__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 04-19-2018, 06:40 PM   #2
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 11,057
I still have my mother's old press she used to make this. I remember her not draining, but using that same liquid in the press to make multiple batches of tsukemono/shiozuke.
__________________

roadfix is offline   Reply With Quote
Old 04-19-2018, 11:28 PM   #3
Sous Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 549
Quote:
Originally Posted by roadfix View Post
I still have my mother's old press she used to make this. I remember her not draining, but using that same liquid in the press to make multiple batches of tsukemono/shiozuke.
Thanks! That makes sense.
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 04-20-2018, 01:15 AM   #4
Sous Chef
 
JustJoel's Avatar
 
Join Date: Sep 2017
Location: Las Vegas
Posts: 549
Quote:
Originally Posted by roadfix View Post
I still have my mother's old press she used to make this. I remember her not draining, but using that same liquid in the press to make multiple batches of tsukemono/shiozuke.
Did your grandmother refrigerate her pickles, or leave them to ferment at room temp, do you remember?
__________________
Dance like no oneís watching, sing like no oneís listening, but cook like EVERYONE is eating!
https://justjoel59.wordpress.com
JustJoel is offline   Reply With Quote
Old 04-20-2018, 11:16 AM   #5
Chef Extraordinaire
 
Join Date: Jul 2008
Location: Park Drive Bar/Grill Los Angeles
Posts: 11,057
Quote:
Originally Posted by JustJoel View Post
Did your grandmother refrigerate her pickles, or leave them to ferment at room temp, do you remember?
They were always kept refrigerated.
roadfix is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:48 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.