Japanese Quick Pickles Recipe - Hakusai Asazuke

Japanese quick pickles are called asazuke. Asazuke are pickled only for a shot time and aren't usually as salty as regular Japanese pickles (tsukemono). Making asazuke is easy, and it makes a nice side dish for any Japanese-style meal. Lots of vegetables can be pickled in this way. For example, cucumber, eggplant, radish, and cabbage are good. This Japanese quick pickles recipe mainly uses hakusai (Chinese cabbage).
Japanese Pickles Recipes

Ingredients:

• 1/4 head hakusai (Chinese cabbage), washed and cut into 3/4 inch width
• 4 inch kombu (dried kelp), wiped and cut into thin strips by kitchen scissors
• 1/4 carrot, cut into thin strips
• 1 inch fresh ginger root, peeled and cut into thin strips
• 2 tsp salt, or 2.5 % of the weight of Chinese cabbage

Preparation:

Put hakusai in a large bowl. Rub them in measured salt. Add kombu, carrot, and ginger and mix with the hakusai. Put them in a container with lid or in a plastic bag. Let it rest overnight or 5 to 6 hours in the refrigerator. Lightly squeeze pickles to remove excess liquid and serve them on a large bowl or individual bowls. Pour some soy sauce if not salty enough.
*Makes 4 servings

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