How to Make Easy Asazuke – Japanese Quick Pickled Vegetables (Cabbage, Cucumber, Carrot)

How to Make Easy Asazuke – Japanese Quick Pickled Vegetables (Cabbage, Cucumber, Carrot)

Looking for a light and refreshing Japanese side dish? Learn how to make easy asazuke, a quick and simple Japanese vegetable pickle made with cabbage, cucumber, and carrots. This is not a fermented pickle – it’s a quick-pickled recipe that uses a light brine with salt, rvinegar, sugar, and simple seasonings.

You only need about 15 minutes of prep time, and then just chill it in the fridge for a few hours. Perfect as a healthy Japanese side dish or bento box addition!

“Storage method: Store in an airtight container in the refrigerator for 3-4 days.”

🥒 What You’ll Learn:
How to make Japanese asazuke pickles
A quick pickle recipe with cabbage, cucumber, and carrot
No fermentation required!

Easy method with simple Japanese ingredients
Perfect for summer meals or light side dishes

🧂 Ingredients:
Cabbage
Cucumber
Carrot
Salt
Vinegar (Rice vinegar or grain vinegar can be used.)
Sugar
Dashi powder (optional)
Red chili (optional)

This asazuke recipe is a great introduction to Japanese home cooking. It’s easy, fast, and packed with refreshing flavor!

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How to make Japanese Pickled Vegetables (Asazuke) Cut the ingredients 50g Carrot (washed) 100g Cucumber (washed) 250g cabbage Wash the cabbage
while separating the overlapping leaves Drain the water Combine the ingredients 400g total weight of vegetable Use salt equal to 1.5% to 2%
of the total weight of the vegetables This time, we use 7g of salt Seasoning 7g Salt 7g Vinegar 5g Sugar A little Dashi powder (bonito fish soup stock) A little Dried chili pepper Gently mix and lightly massage the vegetables Place a weight on top and
let it sit in the fridge for over 3 hours 4 hours have passed It can be stored in an airtight container
in the fridge for 3 to 4 days Enjoy!