the BEST OTSUKEMONO PRESS | homemade japanese pickles made easy!
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- Опубликовано: 18 ноя 2019
- in this video, i'll review my preferred otsukemono press (japanese pickle press) and explain why i like it as well as a few of my tips for using it!
as you may know, otsukemono is an important part of traditional japanese cuisine (washoku). and because of that, i created a workshop called the otsukemono workshop so you can make this important aspect of japanese meal at home! click the link above to learn more!
💚 Sponsored by pat's otsukemono workshop
www.tokuyamatraining.com/store
if you aren't familiar with japanese pickles or otsukemono お漬物, one of the key steps to make certain types of pickles is to remove water from the vegetables.
there are of course, several ways to do this-
1. like my grandmothers did - use a couple of dishes and a rock to press it out.
2. use only salt.
3. use a combination of weight/salt
4. use an otsukemono press + salt!
and as for the types of vegetables that you'll want to use inside this tsukemono press? many including japanese cucumber, daikon radish, napa cabbage, and more!
if you've seen my reviews for tofu presses (links below) you may realize i'm all about convenience and practicality. while these vegetable presses are specialized devices, they do make your life easier. and not just that, give you peace of mind. which in my opinion is priceless.🥰
😛 so if you're looking to get started making otsukemono, or have already been making japanese style pickles for a while now, perhaps this japanese pickle press is something you'd want to check out!
🤔 question of the day - have you tried making homemade otsukemono (japanese pickles) yet? if so, what have you made already? and is this tsukemono press something that you think would help you? lmk in the comments!
LINKS
Japanese Pickle Maker Tsukemono Press Container 3-4Liter
geni.us/5cj57N (Amazon)
JapanBargain S-3869, Japanese Plastic Tsukemono Pickle Press Maker, 3-Liter
geni.us/BBazud7 (Amazon)
💚 pat's otsukemono workshop
www.tokuyamatraining.com/store
the BEST Tofu Press | Raw Rutes Tofu ninja review (plus tofu draining tips!)
• the BEST Tofu Press | ...
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🤔 question of the day - have you tried making homemade otsukemono (japanese pickles) yet? if so, what have you made already? and is this tsukemono press something that you think would help you? lmk in the comments!
I watched your video, enthusiastically bought the press and made 2 rounds of great salt pickles (One with a little sugar too) . Thanks so much! But my question is how do you store the leftovers? Do you keep the water that rises to the top of the press? Do you put back on the leftover pickles when you store it in the fridge? Or in other woreds what's the best way to keep these wonderful pickles for another day?
I just ordered a glass tsukemono press from hario glass and I'm excited to try out your recipes
That's fantastic! Having the right tools like the Hario glass tsukemono press can make the pickling process so much more enjoyable. Experimenting with different recipes will surely add a delightful touch to your meals. Wishing you the best in your pickling adventures!
The pickle press is the best invention EVER!! I eat pressed salads all the time. So good
hi there! do you use the same brand?what pickles have you tried making so far?
@@alldayieatlikeashark I don't think what I'm doing is considered pickling. I just let the veggies sit in there for a day or 2 and it comes out very tasty. I've done cabbage, brussel sprouts kale cauliflower.the one I have days Carrot 🥕 on it. Found it on eBay
I ran into this video because my Grandma gave me a Japanese pickle press that I've had for years and just never got around to using, and I wanted to make sure I use it correctly. Thanks for the video.
Yay! Hopefully you can finally use it! You're welcome! :)
Thank you for sharing recipe. I always thought that tsukemono is hard to make so I always buy them at a market. I am gonna try at home now . : ) Thank you.
Yep! It's actually not that hard, let me know how it goes if you try it 😊 You can also share it to Instagram and tag me @japanesecookingclub if you like 👌
all day i eat like a shark ues, I will definitely try it very soon. I will let you know. Thank you: )
I want to try it.
how do you usually make your pickles at home?
Thank you for making this video! I just got a tsukemono press and am excited to try it, but wondering if it would work for making other types of pickles or ferments (like sauerkraut)? I wasn't sure if that would be a good idea given it's made out of plastic so longer fermentation times might degrade it.
Today I just made some cocktail cucumbers with ginger in my newly bought P.carrot. Excited to see how it turned out.
Wonderful! Excited for you!
Thanks for the video 💖
you are welcome :) do you like to make japanese pickles at home?
@@alldayieatlikeashark i havent tried...yet
@@icygirl3275 what is your favorite japanese food?
Thanks for the review! How does the fermentation gas escape from the press?
How long do you press the pickles and cabbage
You’re amazing dude I love you ,I’ve got 5 tsukemono presses different sizes and couple square ones too 💔
Wow that's a lot 🧐 what's your favorite tsukemono?
Hey beautiful man, I gotta answer some questions here for you , the tsukemono press, the kelp konbu question and another question I can't remember but I'll give you the answers in few days. ❤️
No worries, thanks Nicolas! :)
I don’t see the links below for recipes?
about a two gallon clay pot, a round wood lid, 4 softball size river rock. This is what we used to make our pickled vegetables when I was a boy.
I am trying to make 牛蒡の漬物 right now, and it is my first time trying to do japanese pickles
Love it! How was it? :)
@@alldayieatlikeashark so far surprisingly easy, thought it would be more complicated. Now I have to wait a week according to the recipe I used.
The green color one is also great that you don't have to open the cover to dump out all the liquid out. You just tilt it and the liquids comes right out between the cover and container. I love mine!
which green color are you referring to? The one I'm using in the video?
Yes, that round light green one.
The otsukemono press is really convenient!
Question if the day - I have not made pickles yet, but I love pickled eggplant and need it in my life.
Try the pickle recipe and let us know how it was :)
My 93 year old mother uses a five gallon plastic bucket, a 20 lb. rock , and a circular wood board that fits in the bucket.
Wow! what pickles does your mom make at home?
Do I see Mikan behind you??? I tried to make miso based pickle (EPIC FAIL). I am interested in the circular version. Will use for carrots, eggplant, cucumbers.....
what happened to your miso based pickle? let me know how it goes with this circular version :)
I watch these vids so I can learn to be more self-sufficient.
Thank you so much! Happy to be of help :)
Can I make sourkraut with it?
I've never tried to make kraut in this. It should work in theory, but I've never tried it. It's not a bad idea to test a little batch. It's important to remember that it needs to ferment for a few days, which is why it's normally done in a crock with a heavy dish on top. Would you give it a try?
Thanks, interesting. Actually there are lots of glass pickle-presses.
Thank you, Femke
ナス漬物、is the eggplant raw?
yes :)
Salt kills the bitter stuff in eggplant.
My mom has the same press and she makes tsukemono. Also, I saw your video on Yuzukoshi. My mom has a Yuzu tree and she made Yuzukoshi. She ground the skin, and it's in a powder form. About two pounds. Next, she'll mix it with habanero, black pepper, jalapeno, and other spices. Would you want some seeds? Instead of buying your yuzu, you grow and make your own. Good luck finding it in a nursery, it seems that Japan is getting stingy.
i would want some seeds. i grow some greens in my house :)
@@alldayieatlikeashark Got an email address?
@@TimFromLA yes, can get in touch with me thru my fb page facebook.com/pattokuyama
THey are so expensive to import to australia....
Aww! 🥺 If I may ask, how much did it cost?
I got mine from Amazon, not Japan. I live in the U.S. (Hawaii).
Well my darllng handsome gorgeous beautiful man, one reason is because its quicker to make nukazuke because its easier to force out water a little quicker ,then I leave it for a few days before I put into Japanese wooden crockpot with plenty konbu in my nuka
This is very interesting. Using the wooden crockpot is very traditional and is still being used by many.