Easy Soy Sauce Pickles

Soy sauce pickles are a tasty and refreshing treat that is easy to make at home. Enjoy these pickles as a snack on their own or with other dishes like miso soup or steamed rice. Tsukemono, otherwise known as Japanese pickles, are a common addition to Japanese dinner tables. Not only are they healthy and delicious, but they are also highly versatile. There are many ways to make soy sauce pickles at home and we’re going to go over our top four favorites.

The main ingredients in this dish are pantry staples like sugar, salt, soy sauce, and rice vinegar. You’ll also need some flavour-enhancing ingredients, such as ginger, garlic, sesame oil, red chili peppers, and katsuobushi (dried bonito flakes). Soy sauce pickles can be stored in the refrigerator in mason jars for up to 3 to 7 days. Dense vegetables, such as daikon, tend to keep longer than leafy vegetables or cucumbers.

How to make

Soy sauce pickles are a crunchy and refreshing treat available in many varieties. Make and sample all four to see which one is your favorite.

Ingredients

For Soy Sauce Pickling Solution:

• 30ml soy sauce
• 15ml rice vinegar
• 15g sugar

For Daikon Soy Sauce Pickles:

• 225g daikon radish
• 5g sea salt
• ½ dried red chili pepper

For Cucumber Soy Sauce Pickles:

• 225g cucumbers
• 5g sea salt
• ½ dried red chili pepper
• ½ piece of ginger

For Celery Soy Sauce Pickles:

• 85g celery
• 1 clove garlic
• 2.5ml sesame oil

For Pak Choi Soy Sauce Pickles:

• 85g Pak Choi
• 5g katsuobushi (dried bonito flakes)

Instructions

To Make Soy Sauce Mixture:

1. This recipe is for one batch of pickling. If you are going to make all four varieties, times this recipe by four. Combine soy sauce and rice vinegar in a small saucepan. Add the sugar and bring to a near boil over medium heat. Mix the sauce until the sugar is dissolved. Turn off the heat and set it aside. Allow to cool completely.

To Make Daikon Soy Sauce Pickles:

1. Peel and cut the daikon into quarters lengthways, and then cut them again into ½ cm slices.

2. Spread out the daikon on a flat sieve and sprinkle salt evenly over the daikon. Let rest for 30 minutes to draw out water.

3. Remove the seeds from the red chili pepper and cut it into thin slices. 

4. Rinse the daikon quickly under water to remove the salt, then place the daikon on a paper towel or clean towel to dry. Transfer the dry daikon slices to a mason jar. Add the chopped red chili pepper and the cooled soy sauce mixture to the jar.

4. Place two glass weights on the daikon and replace the mason jar lid. Mix the daikon and soy sauce mixture by turning the jar.

To Make Cucumber Soy Sauce Pickles:

1. Slice the cucumber into ½ cm slices and sprinkle evenly with salt. Let rest for 15 minutes. 

2. Remove the seeds from the red chili pepper and cut it into thin slices. Peel and slice the ginger into julienned pieces.

3. Quickly rinse the cucumbers under water to remove the salt. Transfer to a paper towel or clean towel to dry. Transfer the dry cucumbers to a mason jar and add the cooled soy sauce mixture.

4. Add the prepared chili pepper and ginger.

5. Place two glass weights on the cucumbers and replace the mason jar lid. Mix the cucumbers and soy sauce mixture by turning the jar.

To Make Celery Soy Sauce Pickles:

1. Cut the celery into ½ cm pieces and place them in a mason jar. 

2. Add the soy sauce mixture to the mason jar. 

3. Peel the garlic and add them to the mason jar. Add the sesame oil to the jar.

4. Place one glass weight on the celery and replace the mason jar lid. Mix the celery and soy sauce mixture by turning the jar.

To Make Pak Choi Soy Sauce Pickles:

1. Cut the Pak Choi into 5 cm pieces and place them into a mason jar.

2. Add the cooled soy sauce mixture to the jar. Add the katsuobushi to the jar.

3. Use chopsticks to mix the katsuobushi and Pak Choi. 

4. Place one glass weight on the Pak Choi and replace the mason lid. Mix the Pak Choi and soy sauce mixture by turning the jar.