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Vegetables from Japan
Karashi-zuke is a vegetable, most often autumn eggplant, first salted in brine and then packed into a bed of developed mustard mixed with koji and sake. The lid is sealed and the pickle is eaten after about a month. The sources read give a household method only.
A short entry: the sources we found record only what is said here about Karashi-zuke itself.
| Eggplant, calyx removed2 kan (about 7.5 kg) | For a 1-to (about 18 L) barrel[s1] |
| Pre-pickling brine, boiled and cooled2 shō water with 1.5–2 gō salt | [s1] |
| Mustard powder, developed with boiling waterAbout 2 shō | [s1] |
| Koji, sake | Mixed into the developed mustard; the source says koji and other things to taste[s1] |
| An old iron nail, burnt alum or a few drops of vinegar (optional) | Keeps the eggplant's colour in the brine[s1] |
Total time across the recorded steps: 33 days – 34 days
What changes: The eggplants sit 3–4 days in cooled brine under a stone
The brine is 2 shō of water with 1.5–2 gō of salt; no weight percentage is given. Output: salted eggplant.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Karashi-zuke is a vegetable, most often autumn eggplant, first salted in brine and then packed into a bed of developed mustard mixed with koji and sake. The lid is sealed and the pickle is eaten after about a month. The sources read give a household method only. Made in 3 steps over 33 days – 34 days. The longest step, pack the eggplant into the mustard, koji and sake, and seal the lid, takes 30 days (Japanese Wikipedia 2026).
| Main step | 30 daysReported[s1] | Pack the eggplant into the mustard, koji and sake, and seal the lid |
|---|
Karashi-zuke pickles a salted vegetable in a developed mustard bed mixed with koji and sake. Kōji-zuke uses koji without the mustard, and sake-lees pickles such as narazuke use lees.
Every number is labelled with how it is known. How this atlas is made
