Enjoy professional taste with this compact size pickle maker which can be easily stored in your refrigerator at home!!
Keep the pickles well refrigerated. Takuan (picked daikon radish), hakusaizuke (pickled white radish), nukamiso (salted / pickled rice bran) should be refrigerated before consumption. For best results, please store your container in the refrigerator.
Why salt is used to pickle vegetables
Salt causes the ingredients to permeate and dehydrate while preventing spoilage. The salt preserves and extends the fermentation period. When pickling any ingredient, it must be soaked in salt water and when ready all the water must be removed. Salt is necessary for proper pickling.
Made in Japan out of BPA free material.
Click the More Info tab for recipes and instructions!
Pickled daikon radish.
Remove the skin of the daikon radish and cut into small thin slices, approximately equivalent to the width of a match stick.
Dice the soft parts of the radish leaves and sprinkle a small amount of salt, then mix thoroughly. Then mix with step 1.
Remove the seeds of the cayenne pepper and mix the ingredients thoroughly while slowly adding salt.
Evenly mix the ingredients and then place the weight on top.
It will take approximately half a day for it to be properly pickled.
Before eating, pour in a small amount of soy sauce which will further bring out the flavor in the pickled vegetables.
Wash a whole cabbage and cut it into .6in (1.5cm) pieces
Cut the pickles into widths of 1.2in (2.4cm) pieces
Slowly add the cabbage / pickles in the container while adding vinegar, salt. When finished sprinkle more salt and sugar.
Place the stone weight on top of the cabbage and slowly pour in half a cup of water.
Though edible overnight, wait an additional 2~3 days for even better results.
Pickled Napa Cabbage
Cut the Napa Cabbage into 4 pieces, remove the stem and then cut it into 1.2inch (3~4cm).
Wash the shiso leaves and thoroughly dry it.
Remove the seeds of cayenne peppers and cut into small pieces.
Add steps 1, 2, 3,4 and salt into the container then mix the
ingredients together. Place the weight on top of the Napa cabbage once
Leave overnight, based on preference one may enjoy sprinkling the zest of yuzu (Japanese citrus) or lemon before eating.
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