Let’s Make Low FODMAP Japanese Pickles
We LOVE pickles! These Japanese Pickles are simple to make and will enhance so many dishes – especially rice bowls.
Hopefully you have found our recipe for low FODMAP Kimchi and our accompanying article on kimchi, fermentation and pasteurization. Kimchi takes time. Sometimes we want the tangy sour punch of pickles NOW.
These Japanese Pickles are from the book Wagamama: Feed Your Soul and can be ready for dinner tonight! And you can have leftovers for lunch all week.
It is as simple as creating a flavorful, sweet, sour, salty brine and marinating crisp low FODMAP veggies for 10 or up to 30 minutes. You’ve got pickles!
Published with permission. Wagamama: Feed Your Soul by Stephen Mangleshot. Published by Kyle Books, 2019. Photographs by Howard Shooter.
From Steven Mangleshot:
This simple pickle recipe will make a difference to many meals, adding a spike of sharp flavor to cut through rich meat dishes or enhance a ramen or rice bowl.
Be sure to also check out Steven’s Miso Cod Ramen.
Low FODMAP Japanese Pickles
These Low FODMAP Japanese Pickles can be ready for dinnr tonight! In less than 30 minutes.
- 1 teaspoon cilantro seeds
- 1 teaspoon cumin seeds
- ¼ cup (60 ml) water
- juice of 1 lime
- 1 to 2 tablespoons caster sugar
- 1 teaspoon sea salt
- ½ standard cucumber finely sliced, seeds removed
- 2- ounces (55 g) daikon, finely sliced
- 2- ounces (55 g) salad radishes, finely sliced
- ½ cup (120 ml) rice or white vinegar
Place a non-stick saucepan over medium-low heat and, when hot, toast the cilantro and cumin seeds for 1—2 minutes, being careful to ensure they don’t burn.
Add all the remaining pickling liquor ingredients to the pan and, stirring, bring to a simmer. Once the sugar and salt have dissolved, remove the pan from the heat and set aside to cool.
Once cool, add the vegetables and vinegar and leave to pickle for 10—30 minutes.
Store in an air tight, sterilized jar for up to a month.
- Note that the "pickling" time can be as short as 10 minutes or as "lengthy" as 30. These are so easy to make that you can try the pickles at different intervals to see how you like them best.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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Tell Us What You Think
6 comments for “Low FODMAP Japanese Pickles”
At what point is the vinegar to be added( it’s not listed with the other picking Liquor items that are to be heated)
This recipe uses lime juice as the acidic ingredient.
I was wondering too – I think she is referring to the 1/2 cup of vinegar listed under the vegetables heading?
This recipe was given to us by the author and publisher of Wagamama and that does appear to be a typo of theirs. I have adjusted the recipe now.
Where can you find cilantro seeds?
They are the same as coriander.