How to Make Easy Asazuke – Japanese Quick Pickled Vegetables (Cabbage, Cucumber, Carrot)

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity flavor while being healthier.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey can add sweetness with fewer calories.

kombu

🥗Healthier: nori

💰Cheaper: seaweed flakes

Nori provides umami flavor at a lower cost.

daikon radish

🥗Healthier: turnip

💰Cheaper: carrot

Turnip offers a similar crunch and flavor.

Cut 50g of carrot and 100g of cucumber into thin pieces.

Wash and separate the overlapping leaves of 250g of cabbage.

Drain the water from the cabbage.

Combine the ingredients to reach a total weight of 400g of vegetables.

Use salt equal to 1.5% to 2% of the total weight of the vegetables, which is 7g of salt.

Add 7g of vinegar, 5g of sugar, a little dashi powder, and a little dried chili pepper to the vegetables.

Gently mix and lightly massage the vegetables to incorporate the seasoning.

Place a weight on top of the vegetables and let it sit in the fridge for over 3 hours.

After 4 hours, transfer to an airtight container for storage.

Store in the fridge for 3 to 4 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary