konnichiwa its Nami from just one
cookbook back with another video for you
and today I'm going to share four easy
ways to make soy sauce pickles
for most japanese meals there are rice
miso soup and a small plate of pickles
to go with the main dish and many
families make their own pickles at home
for this recipe I used kikkoman
gluten-free tamari soy sauce to make it gluten free
I make the same base sauce for pickling and then use four different seasonings and vegetables
my family loves all four flavors and I couldn't pick one
so have fun making these four different kinds
let me know which one want to try first in the comment below and now let's get started
in a small saucepan, combine 4 tbsp soy sauce and 2 tbsp rice vinegar and 2 tbsp sugar
and bring it to near boiling point over medium heat
mix (or swirl) the sauce a few times to melt the sugar until dissolved
daikon pickles
peel and cut daikon into quarters lengthwise, and cut them into ¼ inch (6 mm) slices
place the daikon slices in a sieve (I use a flat sieve) and sprinkle 2 tsp salt over the daikon and spread it evenly
set aside for 30 minutes to withdraw water from the daikon
once the moisture is taken out from the daikon, quickly rinse under water to get rid of the salt
then transfer the daikon to a clean towel or paper towel
dry the daikon with the towel and transfer it to the mason jar
remove and discard the seeds from the red chili pepper and cut it into thin slices
add the chopped red chili pepper and cooled soy sauce mixture
put two glass weights on top of the daikon and close the lid
mix the daikon and soy sauce mixture by swirling the jar
cucumber pickles
slice 3 cucumbers into ¼ inch (6 mm) slices
place the cucumber slices in a sieve (I use a flat sieve)
sprinkle 2 tsp salt and set aside for 15 minutes
after 15 minutes, quickly rinse under water to remove salt and transfer to a clean towel
dry the cucumber with the towel and remove the moisture
transfer the cucumber slices to the mason jar
peel 1 knob ginger, slice it into thin slabs, and then cut into julienned pieces
remove and discard the seeds from the red chili pepper and cut it into thin slices
add the cooled soy sauce mixture
add the chopped chili pepper and julienned ginger
put 2 glass weights and close the lid
mix the cucumber and soy sauce mixture by swirling the jar
celery pickles
cut 5 celeries into ½ inch (1.3 cm) pieces
transfer them to the mason jar
add the soy sauce mixture to the mason jar
peel 2 garlic cloves
add 1/2 tsp sesame oil and the garlic cloves
put one glass weight and close the lid
mix the celeries and soy sauce mixture by swirling the jar
komatsuna pickles
cut 1 bunch 6 oz komatsuna into 2 inches (5 cm) pieces
transfer to the mason jar
add the cooled soy sauce mixture and 1 tbsp katsuobushi
mix the katsuobushi with komatsuna with chopsticks
put one glass weight and close the lid
mix the komatsuna and soy sauce mixture by swirling the jar
enjoy pickles after 3 hours!
itadaki masu!
(music)
thank you so much for watching
if you enjoyed this video please give it a thumbs up
and leave a comment below
and if you love Japanese food please follow them on Instagram and Facebook just one cook book
since you guys are all watching till the end of this video
here's the Japanese word of the day
shoyu
it means soy sauce in Japanese
next time you are in the Japanese restaurant and want soy sauce,  you can say
shoyu-kudasai
shoyu, have fun using it!
subscribe if you haven't already and
make sure to click the bell icon
see you next time with a brand new video
here on my youtube channel
mata ne!
(music)
