noun
salt-pickled turnip or daikon with leaves and stalk
A traditional Japanese pickle made by salting a whole turnip or daikon, including the leafy tops and stalk, often as a home-style preserved food.
祖母が作る茎漬けは、葉の部分も美味しい。
The kukizuke my grandmother makes is delicious, even the leafy part.
冬になると、よく茎漬けを漬けます。
When winter comes, we often make kukizuke.
漬物 is the general term for Japanese pickles, while 茎漬け specifically refers to salt-pickled turnip or daikon with the stalk and leaves attached.
たくあん is pickled daikon radish, but typically only the root is used, without the leafy tops.
Compound of 茎 (kuki, 'stalk') and 漬け (zuke, 'pickling'), referring to the practice of pickling the vegetable together with its stalk and leaves.