|1.6 Litre Picre, 1300 yen|
Having misplaced my Quick & Easy Tsukemono: Japanese Pickling Recipes book, I've decided to launch my tsukemono press using a made-up recipe: 3 japanes eggplants, 3 tsp salt, a dash of sake, some seaweed (konbu), and a few hibiscus flowers (they're red, and I don't much care for shiso).
Engage the screw-top press, and presto:
|Pickles' first press|
Tsukemono, japanese for "pickled things," are a big thing in my family; we eat carrot & daikon, mustard greens, cucumbers, and cactus- for the most part buying them at stores and in markets. Now, with the addition of the Tsukemono press to the household, I look forward to making my own. I foresee Interesting Tymes.