Hario’s tsukemono glass jars make pickling Japanese Tsukemonos easy and un-messy. (No more freezer bags, zip locks, or bowls with a pickling stone on top.)
The glass weight and body is made in Japan (the weight is heavier than ones made in other countries), fits in the door shelf, and the jar is microwave and dishwasher safe. (Microwave is handy to hasten pickling hard vegetables like Daikon radish.)
There are two sizes available, but my pick is the bigger, “Slim” variety:
Super Easy Hakusai-no-Tsukemono Recipe
This simple yet tasty recipe has high return on effort; it really is as simple as adding some salt 😆
Ingredients
- Hakusai or Napa Cabbage, chopped – 3~4 leaves or as much that fits in the glass jar
- Salt – 2.5 ~ 2.7% of the weight of the cabbage
- (Optional) Dried chili, deseeded – 1
- (Optional) Salted kelp – 1 pinch
The optional ingredients enhance the flavour, but can be omitted if you don’t have them. I’ve made plenty without these, as sometimes they’re hard to find.
How to make
This is a pretty hands off recipe (except for the weighing of the cabbage and salt) with great results. Simply:
- Layer the ingredients inside the glass jar;
- Place the weight on top and close the lid, then
- Rest it in the fridge for 1.5 ~ 2 days.
The hardest part is waiting for 2 days, and accepting that it disappears quickly. I do wish there was a larger one as the vegetables do shrink a lot – but it is also easy to remake.
I am enjoying owning this Hario Tsukemono Glass (Slim), and if I ever break it, I’d buy it again.
I’m not associated in any way, but I also own Hario’s clay rice cooking pot (also made in Japan) and it has replaced my electric rice cooker entirely.
Just two things to keep in mind if you’re thinking about shopping in Japan (or online) 😀
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