Tsukemono: Decoding the Art and Science of Japanese Pickling - Ole G. Mouritsen

\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