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4.8 from 12 votes

Cabbage Asazuke (Quick Pickles)

Japanese Pickles or Tsukemono (漬物) are a delicious way to preserve vegetables. Serve them along with a bowl of rice and miso soup for a traditional Japanese breakfast. This Asazuke (浅漬け) is an easy fresh pickle made with napa cabbage, carrots, scallions, and ginger that's ready to eat in a matter of hours.

Prep Time
5 mins
Total Time
5 mins
Servings: 10 servings
Calories: 15 kcal
Course: Condiments
Cuisine: Japanese

Ingredients

  • 560 grams Napa cabbage (about ¼ head, cut into 2-inch pieces)
  • 90 grams carrots (julienned)
  • 30 grams scallions (chopped)
  • 5 grams ginger (minced)
  • 20 grams salt (~1 tablespoon + ½ teaspoon)
  • 2-3 chili peppers
  • 5 grams konbu (cut into thin strips)

Instructions

    Cup of Yum
  1. If you are using a different quantity of vegetables, weigh them, and then multiply that number by .03. This will give you the amount of salt to add. For example, in this recipe, we're using a total of 685 grams of vegetables, and 3% of 685 is about 20 grams of salt.
  2. Toss all of the ingredients together and pack them into a large zipper bag.
  3. Press out any excess air from the bag and seal it. Put the bag in a tray and cover with another smaller tray that's weighted down with cans.
  4. The asazuke is ready to eat when the cabbage has released a lot of liquid and has become translucent.

Nutrition Information

Calories 15kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 788mg (33%) Potassium 170mg (5%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1738IU (35%) Vitamin C 16mg (18%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 15

% Daily Value*

Calories 15kcal 1%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 788mg 33%
Potassium 170mg 4%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1738IU 35%
Vitamin C 16mg 18%
Calcium 48mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.