Translation: Japanese Pickles

Alternate Spellings: Tsukemono, Japanese Pickles

Cuisine: Japanese

Recipe Type: Side

Average User Rating: 3.06 / 5

Vegetarian / Vegan: Vegan

Oshinko is a type of Japanese pickled vegetable, usually eaten on the side with a main dish, such as curry, served on top of rice, or eaten alone as a snack.


1 chinese cabbage (Napa), cut into 2" square pieces
1 carrot, peeled and julienned
1 daikon radish, peeled and very thinly sliced
1 seedless cucumber, peeled and very thinly sliced
1/2 tsp. ground chili
4 TB salt
1 TB soy sauce
1 TB sake
1 TB mirin


Place vegetables in a large, shallow bowl and cover with salt, tossing well. Cover with plastic wrap. Place a plate or bowl on top to compress vegetables. Place something heavy, like a large stone, on the top bowl to weigh it down. Place the bowl in the refrigerator for 3 days. Twice a day during the 3 days, remove weighted plate and plastic wrap and stir vegetables, draining off excess liquid.

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Prep Time: 15 minutes

Cooking Time: 3 days

Servings: 6-8

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