An easy fresh pickle that is salty, pungent, and tart brined in salt along with kombu and chili flakes comes your way through this recipe. This Japanese pickle is also called asazuke. What makes it special is that it can serve you with ‘umami’ flavor whatever you serve them with .But then, this Japanese pickle taste best when served with steamed rice and miso soup. On top, this popular pickle for home cooks comes with palate-cleansing ability while providing a balance to all the other dishes which are served along with it. What’s more, asazuke is the easiest pickle to make since it requires only a few hours to make it.
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Serving Size: Makes 10 servings
- ¼ of 1 Napa Cabbage Head, sliced into 2-inch pieces
- 3 Chili Peppers
- 5 Baby Carrots, julienned
- 1 tbsp. + ½ tsp. Salt
- 2 Scallions, chopped
- 2 ½ tsp. Ginger, minced
- Less than ¼ oz. Kombu, sliced into thin strips
Method of Preparation:
- First, place all the ingredients needed to make the pickle in a large bowl and toss them well.
- Next, transfer them to a zipper bag.
- Remove excess air from the bag and close it by sealing.
- Now, keep the zipper bag in a large tray and then place another smaller tray on top of with it adequate weight in it like cans, etc.
- Set it aside for few hours or until the liquid gets released from the veggies and is translucent.
- Serve and enjoy. Tip: The pickle lasts for 2 to 3 weeks.
Tip: If you desire, you can add the zest of the yuzu fruit for more flavor.
Serve with: You can serve it with steamed rice and miso soup.
Nutritional Information per serving:
- Calories: 7Kcal
- Fat: 0.1g
- Carbohydrates: 1.5g
- Proteins: 0.2g
This recipe has been written by Nakano. Find out more about Japanese cookware here.
Author: Takahashi Sakura