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Asazuke (Japanese Pickled Cabbage)

Crispy Asazuke (Japanese Pickled Cabbage) in Just Hours

Quick and vibrant Asazuke, a Japanese pickled cabbage loaded with umami flavors, making it a perfect healthy side dish.
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Prep Time 10 minutes
Pickling Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Salad
Cuisine: Japanese
Calories: 30
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 1 head Napa Cabbage Can substitute with daikon radish or Japanese cucumbers.
  • 1 cup Carrots Julienned; radishes or bell peppers work as alternatives.
  • 4 stalks Scallions Chopped; chives can be used as a substitute.
  • 1 inch Ginger Minced; fresh ginger is best, minced garlic is a good replacement.
  • 0.03 cups Salt Prefer kosher salt.
  • 2 pieces Dried Chili Peppers Optional; can substitute with fresh chilies.
  • 1 piece Kombu Can be omitted or replaced with other seaweeds.

Equipment

  • Large zip-top bag
  • Kitchen Scale
  • Tray
  • Heavy object for compression

Method
 

Step‑by‑Step Instructions
  1. Prepare the Vegetables: Wash the napa cabbage thoroughly, cut it into 2-inch pieces, julienne the carrots, chop the scallions, and mince the ginger.
  2. Calculate Salt: Weigh total prepared vegetables and multiply by 0.03 to determine the salt needed.
  3. Mix and Bruise: In a large zip-top bag, combine napa cabbage, carrots, scallions, ginger, and calculated salt. Add chili peppers and kombu. Seal and gently bruise the vegetables.
  4. Seal and Compress: Remove air from the bag, seal tightly, and place on a tray with a weight to compress.
  5. Pickle Time: Let sit at room temperature for 2-4 hours or overnight in the refrigerator.
  6. Store: Drain excess brine and transfer Asazuke to an airtight container.

Nutrition

Serving: 1servingCalories: 30kcalCarbohydrates: 6gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Best enjoyed within 2-3 days for optimal crunch. Recommend consuming cold with meals.

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