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.
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.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday®Low FODMAP Recipes At A Glance:
- FODMAP Everyday®is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
Come Join Our Low FODMAP Recipe Community!
Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!