Classic Tsukemono is a staple in Japanese cuisine. Made with simple ingredients like cucumbers, salt, and rice bran, this pickle is easy to make and bursting with flavor. To prepare, start by slicing the cucumbers into thin rounds. Sprinkle them with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse the cucumbers and squeeze out any remaining liquid. Next, mix the cucumbers with rice bran and pack them tightly into a jar. Let the jar sit at room temperature for a few days to allow the flavors to develop. The result is a tangy and crunchy pickle that pairs perfectly with rice or as a side dish to any Japanese meal.
