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Japanese pickled vegetables are simply made by combining vegetables with salt, and using the pickle press to extract moisture and pickle the vegetables in its own brine. A large spring is attached to the bottom side of the lid of the pickle press, so as moisture is extracted from the vegetable, more pressure is applied. Any number of different vegetables can be pickled using the press, such as napa cabbage, cucumbers, radish, and eggplant. More elaborate recipes can include brine ingredients such as soy sauce, vinegar, miso, and rice bran.

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Japanese Tsukemono Pickle Press 2.4L

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Japanese Tsukemono Pickle Press 2.4L Features:

• Made in Japan
• 2.4L capacity
• Includes tongs that store neatly inside the lid

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Japanese Tsukemono Pickle Press Reviews,

9 out of 10 based on 40 ratings