You probably heard about fermentation as processes that can take weeks, months or even years, but some can also be very quick. From a few minutes to several hours.
Even during the early stage of the fermentation process, beneficial bacteria and enzymes are created (for the good of our digestive and immune system!). The end result is a change in taste, texture and nutritional value.
In Japanese culture, these quick-fermented products are used to create small side dishes. They are eaten as a small snack in between courses because they offer a totally different flavour and texture to the rest of the meal. It cleans the pallet, neutralises tastes and offers a refreshing counter balance to heavy or fatty dishes. We also like them in a sandwich or on a toast, or just with a bowl of rice.
Due to its quick process, you won't get the tang of a sour pickle. It can therefore be a starting point for the most sensitive among you.
Want to discover more about those "impatient pickles"?
Read this page about the "tsukémono" book of Peter van Berckel. Most of our recipes come from there.
In a small saucepan, bring the sesame seeds, soy sauce, vinegar, apple syrup, ginger and chilli to the boil
Let cool to room temperature
Smash the cucumber
Remove the stem of the cucumber
Put some salt in the palm of your hand and rub the cucumber vigorously with the salt. The skin becomes porous and the cucumber immediately begins to ooze moisture
Place the cucumber on a cutting board and compassionately beat it into irregular pieces with the rolling pin
Break the flesh into small pieces with your hands
Put the cucumber pieces in your container and mix them with your hands into the marinade
Put the press lid on top and push it lightly
Let pickle at room temperature for 1 hours
What's the press lid for?
The pressure on salty food accelerates the chemical and physical transformation process of vegetables. What this does is collapse the cell walls of the vegetable, releasing the moisture and concentrating the flavor. So adding some pressure to the veggies helps the salt do its work.