Everyday Japanese Pickles (Asazuke) 浅漬け

justonecookbook.com

Claudia

PREP TIME: 15 minutes
PICKLING TIME: 1 hour
TOTAL TIME: 15 minutes

4 leaves napa cabbage ( 11 oz, 300 g; or use green cabbage)

2 inches daikon radish ( 6 oz, 170 g; or use turnips or cauliflower)

1 Japanese or Persian cucumber ( 4.5 oz, 128 g)

½ watermelon radish ( 3.5 oz, 100 g; or use red radish)

⅓ to ½ carrot ( 1.6 oz, 45 g)

subheading: For the Seasoning:

Diamond Crystal kosher salt (2.5% salt; we‘ll calculate the amount of the salt based on the weight of your vegetables)

½ tsp sugar

1 piece kombu (dried kelp) (1 x 2 inches or 2.5 x 5 cm per piece)

5 shiso leaves (perilla/ooba) (optional, but it‘s best to include)

subheading: For Serving:

toasted sesame oil (for drizzling)

toasted white sesame seeds (for sprinkling)

yuzu zest (optional)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Directions at justonecookbook.com

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