Asazuke (Japanese Quick Salt Pickles)
Local name: 浅漬け
In short: Crisp napa cabbage, cucumber and carrot lightly salted with kombu, ginger and citrus peel, a refreshing Japanese pickle ready in a few hours. It takes about 15 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 0 min
- Resting
- 2 h
- Total
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 20 kcal
Asazuke means 'shallow pickle,' a quick salt cure that keeps vegetables crisp, fresh and lightly salty. Instead of weeks in a crock, the vegetables sit with salt, kombu and a little citrus for a few hours, then go straight to the table, as a side with rice or a snack with beer. The kombu releases savory umami as it softens. It is the easiest of Japanese pickles to start with, since it needs no special equipment beyond a bowl and a plate.
Instructions
- Put the cabbage, cucumber and carrot in a large bowl or a sturdy zip-top bag. Add the salt, kombu, ginger, chili and citrus zest.
- Massage the vegetables with your hands for about 1 minute, until they start to release water and look slightly glossy.
- If using a bowl, cover the vegetables with a small plate and set a weight on top, such as a can. If using a bag, squeeze out the air and seal it.
- Leave at room temperature for 30 minutes to 2 hours, or in the fridge for 2 to 4 hours, until the vegetables are lightly seasoned and still crisp.
- Drain the pickles and squeeze them gently. Serve with rice and miso soup, or as a side with any Japanese meal.
Tips
- Use about 2 percent salt by weight of the vegetables. If the pickles taste too salty, rinse them briefly under cold water. Keep them refrigerated and eat within 3 days.
- Radish, turnip, celery, eggplant and daikon all pickle well in the same way. Cut denser vegetables thinner so they season evenly.
Questions and answers
Is asazuke fermented?
Not really. Asazuke is a short salt cure, so the vegetables stay crisp and fresh instead of turning sour. Long-fermented pickles, such as nukazuke, take days or weeks.
How long do asazuke last?
They are best eaten within a day, and they keep in the fridge for up to 3 days. They soften and get saltier over time, so make small batches.
Can I make asazuke without kombu?
Yes. The pickle works with salt alone, but kombu adds a gentle savory depth. A teaspoon of rice vinegar adds some brightness instead.
How long does it take to make Asazuke (Japanese Quick Salt Pickles)?
About 15 min in total: 15 min of preparation and 0 min of cooking.
How many calories are in Asazuke (Japanese Quick Salt Pickles)?
About 20 kcal per serving, with 1 g of protein, 4 g of carbohydrates and 0 g of fat. These values are estimates.
Nutrition per serving
| Calories | 20 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 4 g |
| Fat | 0 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
