Tsukemono is a general term for Japanese pickled vegetables. This press makes pickling easy. For a simple tsukemono, cut the vegetables to size, lay them in the container and add salt. Turn the handle on the lid to lower the press and add pressure to the contents. This pressure will force some moisture out of the vegetables and will naturally create a liquid brine solution. Leave the contents in the refrigerator overnight, or longer for a more salty, cured flavor. The most common vegetables for tsukemono are pickles, cabbage, carrots, eggplant and radish. The most common ingredient for brining is salt, with variations including vinegar, sugar, miso, soy sauce, sake lees, rice bran and even hot mustard.