Cabbage asazuke (Japanese pickled cabbage)
- Published: 7 Jun 24
- Updated: 27 Jun 24
Kenji Morimoto shares his easy recipe for cabbage asazuke. This light Japanese pickle has a fresh bite and makes a great introduction to pickling.
Kenji says: “Asazuke means ‘lightly pickled’, and that’s the perfect description; it’s similar to sauerkraut except it’s quick, light and meant to be eaten right away. Instead of funky fermented flavours you get that freshness and bite only a light pickle can bring.”
Kenji is a fourth generation Japanese American living in London. As a child he was in charge of the family pickle-making, while today he hosts supperclubs and leads fermentation and pickling workshops. Right now, he’s working on his first cookbook. Make his pickled cucumbers next.
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Makes enough to fill a 500ml jar or container -
Hands-on time 15 min, plus at least 3 hours pickling
Nutrition
- Calories
- 5kcals
- Fat
- 0g
- Protein
- 0g
- Carbohydrates
- 0.7g (0.6g sugars)
- Fibre
- 0.5g
- Salt
- 0.3g
delicious. tips
Kenji says: “I’ve kept the recipe basic, but you can throw in whatever you want. Add ginger or lemon zest, replace the cabbage with brussels sprouts, or pickle fennel or carrots in the same way.”
The kombu can turn the brine a little slimy, which is totally fine (and normal!) but some people don’t like the texture. If you’re not a fan, give the vegetables a squeeze before eating to remove the brine.
If you’re planning to keep this for longer than a few days, it’s a good idea to sterilise the jar or container it’s kept in. Wash the jar/container and lid well in soapy water, rinse, then boil in a large pan of water for 10 minutes. Turn off the heat, then drain and use while still warm.