Recipe: How to make Asazuke tsukemono

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When you go for a Japanese meal, you will encounter pickled vegetables in a small side plate called tsukemono(漬物). Meaning "pickled things" tsukemono is a combination of vegetables to give you refreshment and balance to your meal!

Although there are various ways to make tsukemono, we introduced "Asazuke"（浅漬け, which means lightly pickled) to easily make tsukemono at home!

How to make Asazuke tsukemono

Ingredients

  • Chinese cabbage (cut in 2cm)…1/4
  • cucumber sliced…1
  • carrots… 1/4
  • sliced ginger… 1 clove
  • konbu kelp…sliced 5cm square
  • red chili…1
  • salt…1 teaspoon

Instructions

  1.  put all ingredients in a kitchen bag, and put weight over it. 
  2.  wait 20 minutes, then squeeze out the water from the ingredients.

Key Points

  • The amount of salt you should remember for the vegetables is 1 teaspoon/250g of vegetables.
  • Red chili is optional. Japanese like to put yuzu peel for a nice citrus scent. (can be a lemon or lime)
  • It will last you about a week, so it will be handy pickles to have with your main dish!

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