Recently, we’ve been getting our produce box from Imperfect (which I most certainly would recommend). The produce can be ugly, which is the point. Why we should care about scarring or odd sizing on an item meant to be cut and cooked is beyond me. We’ve gotten a large amount of slightly ugly vegetables. I noticed on a couple of occasions, the radishes were a little hard and not in peak state for devouring raw with salt over the sink (the best things are done with passionate haste). While a little sad, this is not something that cannot be overcome by some thoughtful processing.
Shiozuke means, literally, salt pickle. This, the simplest of Japanese pickles, is a mainstay of the pickle platter. The process can be achieved with the most basic of kitchen items: salt, bowl, time. The length of time varies according to your needs, with the shortest amount of time not depending on any fermentation whatsoever. One can simply slice cucumbers, grate ginger, salt the two in a bowl, massage them and let them sit until the salt has osmosed the water right out. In this case, the pickles are squeezed out and the resulting vegetables are laid out for eating. This is too simple for my taste and without the added je-ne-sais-quoi of a fermented product. Continue reading