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Everyday Japanese Pickles (Asazuke)

Name: Everyday Japanese Pickles (Asazuke)
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 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 carrot (1.6 oz, 45 g); 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); For Serving:; toasted sesame oil (for drizzling); toasted white sesame seeds (for sprinkling); yuzu zest (optional)

Prep Time

15m

Cook Time

Total Time

15m

This Everyday Japanese Pickles (Asazuke) recipe uses a combination of napa cabbage, daikon radish, cucumber, watermelon radish, and carrot, seasoned with kosher salt, sugar, kombu, and shiso leaves. Drizzle with toasted sesame oil and sprinkle with toasted white sesame seeds for a refreshing and flavorful side dish. Optional yuzu zest adds extra citrusy fragrance.