Japanese Pickled Vegetables - Kraft Recipes Top
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Japanese Pickled Vegetables

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Make It

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  • 1. Mix the rice, cucumber, cabbage, cauliflower and raisins in a large bowl with a wide top; set aside. Whisk together the vinegar, salt and pepper flakes in a small bowl. Pour over the rice and vegetables.
  • 2. Place a plate over the mixture inside the rim of the bowl; place a heavy can or other object on the plate to weigh it down. Cover with plastic wrap; refrigerate at least 48 hours until pickles have reached the desired degree of tart crunchiness.
  • 3. Remove vegetables from the bowl, leaving rice and raisins in bowl. (The rice mixture, called dobu, can be reused for more batches of pickles.) Rinse the vegetables in cold water, squeezing out any excess juice. Serve as a side dish.

Special Equipment Needed


Nancy Nishimura uses all kinds of vegetables to make these pickles. She uses a press called a tsukemono maker. "This is really the old-fashioned way of doing it," she said. "The way my mother used to do it." The rice helps the pickles ferment. The raisins provide sweetness.

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