Asazuke (Japanese Lightly Pickled Vegetables)
Enjoy vibrant and crunchy Asazuke (Japanese Lightly Pickled Vegetables) ready in just one hour! Try this easy recipe today!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Pickling
- Cuisine: Japanese
Ingredients
Scale
- 4 leaves napa cabbage
- 2 inches daikon radish
- 1 Japanese or Persian cucumber
- ½ watermelon radish
- ⅓ carrot
- Diamond Crystal kosher salt
- ½ tsp sugar
- 1 piece kombu (dried kelp)
- 5 shiso leaves (optional)
- Toasted sesame oil (for drizzling, optional)
- Toasted white sesame seeds (for sprinkling, optional)
- Yuzu zest (optional)
Instructions
- Rinse and chop the vegetables into bite-sized pieces.
- In a mixing bowl, combine kosher salt and sugar with enough water to dissolve.
- Add the kombu to the brine for flavor infusion.
- Pour the brine over the chopped vegetables and toss gently to coat.
- Cover and let it sit at room temperature for at least one hour, or refrigerate overnight for deeper flavor.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 40
- Sugar: 3g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg