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Asazuke (Japanese Pickled Cabbage)

Crisp Asazuke (Japanese Pickled Cabbage) in Just Hours

Discover the vibrant flavors of Asazuke, a quick and healthy Japanese pickled cabbage that enhances any meal.
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Prep Time 15 minutes
Pickling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 1 head Napa Cabbage can be substituted with daikon or cucumbers
  • 1 cup Carrots can substitute with radishes
  • 4 stalks Scallions leeks make a great alternative
  • 1 tbsp fresh Ginger powdered ginger can work in a pinch
  • 3 % Salt use about 3% of total vegetable weight
  • 2 pieces Dried Chili Peppers omit for milder flavor
  • 1 piece Kombu soy sauce can be substituted

Equipment

  • Large bowl
  • Zip-top Bag
  • shallow tray
  • weighted plate

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Cut the napa cabbage into 2-inch pieces, julienne the carrots, chop the scallions, and mince fresh ginger. Place in a large bowl.
  2. Measure Salt: Weigh the vegetables to calculate 3% for salt, ensuring the perfect flavor balance.
  3. Combine Ingredients: Mix vegetables, salt, and optional ingredients in a zip-top bag. Seal it partially and bruise the vegetables.
  4. Seal and Compress: Remove air from the bag, seal it completely, and place in a tray with a weighted plate on top.
  5. Start the Pickling Process: Let the Asazuke pickle at room temperature for at least 2 hours, or overnight for deeper flavors.
  6. Store and Serve: Drain excess brine, transfer to an airtight container, and enjoy within 2-3 days.

Nutrition

Serving: 1servingCalories: 15kcalCarbohydrates: 3gSodium: 250mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

For the freshest taste, consume your pickles within 2-3 days and keep refrigerated.

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