Asazuke are Japanese quick pickles which are pickled only for a short time and aren't usually as salty as regular 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.
Ingredients:
- 1/4 head hakusai (Chinese cabbage) or 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 it's not salty enough.
*Makes 4 servings
*Makes 4 servings