Recipes | Sauces, Salsas & Condiments

Low FODMAP Japanese Pickles


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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.

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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.

japanese pickles

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.

Wagamama Feed Your Soul

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.

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4 from 12 votes

Low FODMAP Japanese Pickles

These Low FODMAP Japanese Pickles can be ready for dinnr tonight! In less than 30 minutes.

Makes: 6 Servings
Prep Time: 5 minutes
Cook Time: 2 minutes
Cooling Time: 30 minutes
Total Time: 37 minutes
Author: Dédé Wilson & Steve Mangleshot


Pickling Liquor:

  • 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


  1. 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.
  2. 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.
  3. Once cool, add the vegetables and vinegar and leave to pickle for 10—30 minutes.

  4. 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.
Course: Appetizer, Condiment
Cuisine: Asian


Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 392mg | Potassium: 6mg | Fiber: 1g | Sugar: 4g | Calcium: 3mg | Iron: 1mg

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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