hi everyone
welcome to
Mrs. Lin's kitchen
today I'm going to show
you how to make
cabbage and
cucumber tsukemono
tsukemono is a
Japanese pickle vegetables
the most common
vegetables that are used
for making this dish
are cabbages
napa cabbage
carrots
daikon
cucumber and
Japanese eggplant
today I'm going to
show you how to make
the tsukemono
using this tsukemono ki
which is also
the Japanese pickle vegetables maker
which also comes
in different sizes
so let's get started
here are the
ingredients overview
depending on how
big your tsukemono ki is
or how much
you would like to pickle
will determine
how much to prepare
this goes the same
for how much salt
chilli peppers
and dried seaweed
you add in as well
experiment
with small batches
to find the perfect combination
to suit your taste
start with slicing
the vegetables
make the
cabbage thinly slice
along with the
English cucumbers as well
also finely
chopped Chili Peppers
and add more or
less according to your taste
combine all the ingredients
including the salt and
dried seaweed
and mix well
together in a bowl
with this batch
we have one cup of
napa cabbage
one cup of
English cucumbers
one teaspoon of salt
two chili peppers
and about two pinches 
of dried seaweed
once finished
pour the ingredients into
the tsukemono ki
and simply screw on
the top of the lid
you will need at least
one and a half hours
for the Japanese pickle press
to fully press
and allow the vegetables to soak in the
flavors from one another
now that the
kimono is made
it can be
eaten with bento style
with rice and
main dishes
it can also
be stored away
in a regular container
or you can get a traditional
jar like this
to store your
tsukemono
I hope you
enjoy watching me
show you how
to make tsukemono today
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and happy eating
