Tsukemono: Decoding the Art and Science of Japanese Pickling

nPreface: Pickling and tsukemono-a culinary tradition worth preserving n1. Vegetables and tsukemono-made for each otherMaking vegetables more palatableThe taste and smell of 'home'Tradition and renewal n2. The many varieties of tsukemonoA little bit of tsukemono historyTen ways to prepare tsukemono n3. Salt, taste, mouthfeel, and colorSalt is the keyTaste and mouthfeelThe color of tsukemonoSpices and other taste enhancers n4. Techniques and methodsThe physical structure of vegetablesIt is all about reducing water contentDehydrationThe pickling crocksBriningPicklingBook proposal: Tsukemono: A Culinary Tradition Worth Preserving 4Marinating in soy sauce, miso, and sake leesFermenting and yeastingFermented vegetables in other food culturesPickled cucumbers n5. Tsukemono for everyoneCucumbersAsparagusJerusalem artichokesBroccoliKohlrabiDaikon, carrots, and vegetable pastaRadishes and turnipsChinese cabbage and lacinato kaleGarlicSquashDanish open-faced sandwichesPlumsFlowers n6. Tsukemono in JapanPreserving the Japanese Way at homePickled foods made in factories, both large and smallBuying tsukemono at the market and in shops n7. Tsukemono, nutrition, and wellnessSlightly sour, a little tartVitamin contentDesirable bacteria, fungi, and enzymesBeneficial effects of fermentationGo easy on the saltEat tsukemono in moderation