Kotobuki Rectangular Tsukemono Pickle Press, 1-Liter

Tsukemono is a general term for Japanese pickled vegetables. This press makes pickling easy. For a simple tsukemono, cut the vegetables to size, lay them in the container and add salt. When the cover is clipped into place, the pressure of the spring plate will force some moisture out of the vegetables and will naturally create a liquid brine solution. The spring will continue to press down incrementally as more moisture is released from the vegetables. Leave the contents in the refrigerator overnight, or longer for a more salty, cured flavor. The most common vegetables for tsukemono are pickles, cabbage, carrots, eggplant and radish. The most common ingredient for brining is salt, with variations including vinegar, sugar, miso, soy sauce, sake lees, rice bran and even hot mustard.