Cabbage Asazuke: Crisp and Tangy Pickled Cabbage

Cabbage Asazuke Directions

• Prepare Vegetables Properly
  Select approximately 300g total vegetables, including 180g cabbage as the base. For spring cabbage, tear into bite-sized pieces. For winter cabbage, cut out tough core veins. Slice 90g cucumber into 6-7mm diagonal slices. Cut 20g carrot and 10g ginger into fine julienne strips. The varied textures create interest in the finished pickle.
• Tenderize Tougher Vegetables
  For winter cabbage, gently pound the tough vein areas with the flat side of a knife or bottom of a jar to break down fibers. This ensures even pickling and improved texture without requiring longer marination time.
• Create Balanced Pickling Liquid
  Combine 1 teaspoon salt, 1/2 teaspoon sugar, and 2 tablespoons water in a small bowl, stirring until dissolved. Add a small piece of dashi kombu (or 1/2 teaspoon dashi powder) for enhanced umami. This light brine allows the natural vegetable flavors to shine.
• Combine For Optimal Pickling
  Place all prepared vegetables in a large zip-lock bag. Add the pickling liquid. Remove excess air from the bag and seal tightly. Gently shake to distribute the brine evenly among all vegetables. The salt will begin drawing moisture from the vegetables within minutes.
• Allow Proper Pickling Time
  Let stand at room temperature for 1-2 hours, occasionally turning the bag to redistribute the liquid. For summer months or warmer environments, refrigerate immediately to prevent over-pickling.
• Serve At Peak Freshness
  Drain excess liquid before serving. These quick pickles are best enjoyed within 2 days while vegetables remain crisp and vibrant. Refrigerate any leftovers in their liquid in a sealed container.