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Asazuke (Japanese Pickled Cabbage)

Discover Asazuke: Crunchy Japanese Pickled Cabbage Delight

Quick and easy Asazuke (Japanese Pickled Cabbage) brings a burst of umami flavor to any meal, making it a delightful side dish.
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Prep Time 15 minutes
Pickling Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 1 head napa cabbage
  • 1 cup carrots julienned
  • 1 bunch scallions chopped
  • 1 tablespoon ginger minced
  • 3 tablespoons salt about 3% of vegetable weight
  • 2 pieces dried chili peppers to taste
  • 1 piece kombu seaweed for umami flavor

Equipment

  • zip-top bag
  • tray
  • Knife
  • Cutting board

Method
 

Preparation Steps
  1. Wash the napa cabbage thoroughly and slice it into thin strips, about 1-2 inches long.
  2. Julienne the carrots, chop scallions finely, and mince the fresh ginger.
  3. In a large zip-top bag, combine the napa cabbage, carrots, scallions, ginger, salt, chili peppers, and kombu.
  4. Press out as much air as possible from the bag before sealing it.
  5. Place a smaller tray or heavy plate on top of the sealed bag to apply weight.
  6. Let the asazuke sit at room temperature for 3 to 5 hours, or refrigerate overnight.
  7. Drain excess brine from the bag and transfer the pickles to an airtight container.

Nutrition

Serving: 1servingCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 600mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 0.5mg

Notes

Check for freshness and adjust pickling time based on your texture preference. Consume within 2-3 days for best quality.

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