Japanese cured vegetables (Tsukemono) from Cured: Slow Techniques for Flavouring Meat, Fish and Vegetables (page 242) by Lindy Wildsmith

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Japanese pickled mackerel (Shimi saba)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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    Mature for 1 month.

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