Shiozuke is a type of Japanese pickle, the easiest to make. It’s basically vegetables sliced and heavily salted, then pressed overnight. The salt is rinsed off, and you’re 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 don’t mention draining at all. Is it an either/or thing, or is one method generally recommended over the other?
And I’ll 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?
My dilemma is that some instructions call for the brine to be drained at intervals, and some instructions don’t mention draining at all. Is it an either/or thing, or is one method generally recommended over the other?
And I’ll 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?