Asazuke - Easy Japanese Pickled Vegetables
- Japanese Mom Makes
- 4 days ago
- 2 min read
Updated: 3 days ago
Bring a crisp, refreshing crunch to your table with Asazuke, a traditional Japanese light pickle. This effortless side dish requires just a few simple vegetables, a zip-top bag, and a 2% salt ratio. Ready in less than two hours with no boiling brine required, it's the ultimate way to reduce kitchen waste and elevate any meal.
Ingredients
Vegetables of choice: I used 1 Cucumber, 1 Carrot, and 1 Stalk of Celery.
Salt: Exactly 2% of your total vegetable weight (Coarse kosher salt or Sea Salt work best!).
Optional Toppings: Fresh julienned ginger, torn shiso leaves, or a splash of light soy sauce.
Instructions
Prep: Wash and thoroughly dry your vegetables. Trim the ends and peel where necessary. (I keep the cucumber skin on and de-string the celery).
Slice: Cut the veggies into about 1/4-inch (5–7mm) thick pieces.
Weigh: Place your sliced veggies on a scale to find the total weight, then calculate your 2% salt.
Mix & Massage: Add the veggies and salt to a zip-top bag. Massage gently but thoroughly until the salt is evenly distributed.
Press: Arrange the veggies in a flat, single layer inside the bag. Press out all the air and seal it. Place the bag on a tray, put another flat tray or plate on top, and weigh it down with something heavy (like stone pestles or clean cans).
Chill: Let it press in the refrigerator for 1 to 2 hours.
Serve: Before serving, gently squeeze out any excess water or lightly pat the veggies dry. Enjoy as-is or with your favorite toppings!
Cooking Notes
Weight of Vegetables (g) X 0.02 = Weight of Salt (g)
Example: If you have 300g of mixed veggies, you will need exactly 6g of salt.
In the video: 378g of veggies, 7.5g of salt.
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