Amount of salt used:
The amount of salt needed differs based on the ingredients and the vegetables. Recipes
Estimated time: 1day ~ 8 days
7 to 8 cabbage leaves
1.18 in (3cm) carrot
1 whole bell pepper
1 Cup (200cc) of water
2 Teaspoons (10g) of salt
1) Pour 1 cup of water and 2 teaspoons of salt into a pot and bring to a boil.
2) Cut the bell peppers and carrots into long slim pieces and put in strainer. Pour boiled water over the vegetables to make them softer and easier to pickle.
3) Cut the cabbage into small .4 in (3cm) pieces.
4) Add the cabbage, bell peppers, carrots and boiled water from Step 1 into the tsukemono maker.
5) Cover the tsukemono (pickle) maker with the lid and fasten the handle.
6) After 24 hours the tsukemono may be consumed. Please eat as soon as possible because the vegetables 2-3 days. Pickled eggplants and pickled Cucumbers.
Estimated time: half a day
5 Shiso leaves
5 Teaspoons of salt
1) Cut the eggplant into small 5mm (.2 inches) and soak in water to remove dirt.
2) Cut the cucumbers into small 5mm pieces.
3) Cut the shiso leaves into small pieces then place it onto a paper towel and squeeze tightly to remove moisture.
4) Place the eggplants, pickles (cucumbers), shiso leaves and salt into a bowl and massage with hands. Then soak within the Tsukemono maker.
How to use:
1) Turn the handle to raise the board to the top.
2) Unhook the lid then remove.
3) Place the ingredients evenly into the Tsukemono maker and do not fill more than 8/10 of the container.
4) Hook the lid into place.
5) Tighten with the handle till pressure is felt.
6) When removing the vegetables, loosen the handle, and unhook the lid.
Please do not use ingredients which contain citrus as it will cause your pickled food to deteriorate. Always loosen the handle before removing the lid.
How to maintain the tsukemono maker: After use, wash thoroughly with water and dry. When storing the tsukemono maker for a long period of time, thoroughly wash with water, place it in a well ventilated area and wait to fully dry before storing.