Sauerkraut Tsukemono
Sauerkraut Tsukemono

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, sauerkraut tsukemono. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Sauerkraut Tsukemono is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Sauerkraut Tsukemono is something which I’ve loved my entire life.

Combine sauerkraut, ginger, cucumber and tuna in a bowl and season with soy sauce Adjust the amount of soy sauce depending on how much salt in your sauerkraut. Drizzle the mixture with sesame oil. Sprinkle sesame seeds and calendula petals to garnish. Serve them along with a bowl of rice and miso soup for a traditional Japanese breakfast.

To get started with this recipe, we have to first prepare a few ingredients. You can cook sauerkraut tsukemono using 8 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Sauerkraut Tsukemono:
  1. Prepare 50 g sauerkraut
  2. Take 1 knob fresh ginger, cut into thin stripes
  3. Make ready 50 g cucumber, cut into thin stripes
  4. Prepare 1 Tbsp canned tuna, drained
  5. Take to taste soy sauce
  6. Make ready 1 drizzle of sesame oil
  7. Get 1 pinch sesame seeds
  8. Make ready dry calendula petals you find for tea (optional)

Crunchy with a puckeringly sour & sweet-tart flavor, Tsukemono are the Japanese pickles served alongside rice and miso soup. Find out more about the different types of Tsukemono you may encounter in a Japanese meal. Tsukemono (漬物), or Japanese pickles, are preserved vegetables that are pickled in salt, salt brine, or rice bran. Try this recipe with winter Napa cabbage.

Steps to make Sauerkraut Tsukemono:
  1. Combine sauerkraut, ginger, cucumber and tuna in a bowl and season with soy sauce Adjust the amount of soy sauce depending on how much salt in your sauerkraut.
  2. Drizzle the mixture with sesame oil. Sprinkle sesame seeds and calendula petals to garnish.

Tsukemono (漬物), or Japanese pickles, are preserved vegetables that are pickled in salt, salt brine, or rice bran. Try this recipe with winter Napa cabbage. Napa cabbage increases sweetness in cold air. If you own a Japanese pickling pot (you see mine in the attached photo) making hakusai no tsukemono is a piece of cake. Seawater was one of the first ingredients used in Japan, and through the ages other pickling agents have been developed, from vinegar and soy sauce to miso and the leftover bits from manufacturing sake.

So that is going to wrap it up for this special food sauerkraut tsukemono recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!