Hi Mimi, in Japan we have many different pickles so there are lots of options that don't include alcohol. Please consider making one of these instead: https://norecipes.com/japanese-pickles-tsukemono/ you can add some wasabi to it if you'd like the wasabi flavor.

Good call! I may have to give that a try next time. I think I originally picked the wasabi amount to make it family friendly, but I guess this isn't exactly family friendly to begin with 🍺🤣

I normally don't like to "one up" the sensei here, but I double-wasabi these babies and even add shichimi in the brine and they are just wonderful. What a terrific way to get fermented, highly beneficial veg and enjoy the flavor of beer simultaneously =). Really one of your tops; we make these now twice a week (especially good in hot weather: 30C in the "winter" here in Brazil!).

Hi Ankor, this will not work for canning. Think of it more like a salad that's meant to be eaten with rice😉

Hi, I really like the sound of this! Would this recipe adapt well to a canning process, rather than to eat immediately? What changes would you suggest?

Hi Shan, I'm happy to hear you enjoyed this! Thanks for taking the time to report back!

This is delicious. I wasn't sure about the combination of beer and wasabi but it works well. I used Asahi beer and leftover wasabi from takeout sushi dinner. The beer seems to mellow out the wasabi. It is light and refreshing accompaniment for these hot summer days.

I will definitely be making again with different beers. Thank you!

Hi Veronica, Stella Artois will work for European beer. For American beer, something like Coors Light or Yuengling Lager would work.