6 Quick & Easy Tsukemono Japanese Pickle Recipes
Hello, food lovers! Today, I’m excited to introduce you to the wonderful world of Tsukemono (漬物), or Japanese pickles. They are an essential part of Japanese cuisine, adding flavor, texture, and color to almost any meal.
While some Tsukemono are fermented over a long period, today we’re focusing on a type that’s incredibly quick and easy to make at home. These are called “Asazuke” (浅漬け), which means “lightly pickled.” You can enjoy them just minutes after preparing them!
You’ll find that some of these recipes don’t even use vinegar. Instead, they use simple seasonings to bring out the delicious, natural flavors of the vegetables.
Just remember: because these are fresh pickles, they should be stored in the refrigerator and enjoyed quickly, ideally within 2 days.
Let’s get started on these delicious Tsukemono recipes
1. Spicy Garlic and Cabbage Asazuke
This one is for garlic lovers! It’s a simple, savory, and slightly spicy pickle that’s incredibly addictive.
Ingredients (for 1 serving)
Cabbage: 120g (4.2 oz)
Grated Garlic: 1/2 tsp
Red Chili Pepper: 1/2, deseeded and thinly sliced
White Sesame Seeds: 1 tsp
Sesame Oil: 1 tsp
Dashi Powder: a pinch
Salt: a pinch
Black Pepper: a pinch
MSG (optional): a pinch
Instructions
Cut the cabbage into bite-sized pieces.
Place the cabbage in a bowl, add all the seasonings, and toss until everything is well combined. Enjoy!
2. Cabbage and Carrot Asazuke with Refreshing Lime
The zesty lime juice gives this colorful pickle a wonderfully refreshing kick. It’s a perfect palate cleanser.
Ingredients
Cabbage: 100g (3.5 oz)
Carrot: 50g (1.8 oz)
Lime Juice: 2 tsp
Chinese-style Chicken Stock Powder (or bouillon powder): 1 tsp
Olive Oil: 1.5 tsp
Sugar: 1/2 tsp
Black Pepper: a pinch
Instructions
Cut the cabbage into bite-sized pieces and julienne the carrot (cut into thin strips).
In a bowl, combine the cabbage, carrot, and all the seasonings. Mix well and serve.
3. Addictive Cabbage and Cucumber Asazuke
A classic combination of cabbage and cucumber with a savory sesame and soy sauce dressing. You won’t be able to stop eating this!
Ingredients
Cabbage: 100g (3.5 oz)
Cucumber: 100g (3.5 oz)
Sesame Oil: 1 tsp
Soy Sauce: 2 tsp
Garlic Paste: 1/2 tsp
Salt: a pinch
MSG (optional): a pinch
White Sesame Seeds: 1 tsp
Instructions
Cut the cabbage and cucumber into bite-sized pieces.
Put the vegetables in a bowl, add all the seasonings, and toss thoroughly.
4. Cabbage and Plum Asazuke
This recipe uses Umeboshi (pickled Japanese plum) to create a unique flavor profile that is salty, sour, and slightly sweet from the honey.
Ingredients
Cabbage: 120g (4.2 oz)
Umeboshi (pickled Japanese plum): 1
Rice Vinegar: 2 tsp
Honey: 2 tsp
Katsuobushi (bonito flakes): 1g (about 1/2 cup, lightly packed)
Instructions
Cut the cabbage into bite-sized pieces. Remove the pit from the umeboshi and mince the flesh.
In a bowl, combine the cabbage, minced umeboshi, and all other seasonings. Mix until well coated.
5. Cabbage and Radish Miso Asazuke
A rich and savory pickle featuring the deep umami flavor of miso paste, balanced with ginger and a touch of sweetness.
Ingredients
Cabbage: 100g (3.5 oz)
Radishes: 3 (approx. 70g or 2.5 oz)
Miso Paste: 1 tbsp
Mirin (sweet rice wine): 1 tbsp
Rice Vinegar: 1/2 tbsp
Sesame Oil: 1/2 tbsp
Sugar: 1 tsp
Grated Ginger: 1/3 tsp
Salt: a pinch
MSG (optional): a pinch
Instructions
Cut the cabbage into bite-sized pieces and thinly slice the radishes.
Place the cabbage and radishes in a bowl. Add all the seasonings and mix until everything is evenly incorporated.
6. Quick Pickled Purple Cabbage
This vibrant purple pickle is not only beautiful but also delicious. Salting the cabbage first is key to its crunchy texture.
Ingredients
Purple Cabbage: 150g (5.3 oz)
Salt: 1/2 tsp (for drawing out water)
Vegetable Oil (or Unroasted Sesame Oil): 1 tbsp
Rice Vinegar: 1 tbsp
Soy Sauce: 1/2 tbsp
Sugar: 2 tsp
Dashi Powder: a pinch
Instructions
Julienne the purple cabbage (cut into thin strips). Place it in a bowl, sprinkle with 1/2 tsp of salt, and toss well. Let it sit for about 5 minutes.
You will see moisture released from the cabbage. Firmly squeeze the cabbage with your hands to remove as much excess water as possible.
In the same bowl, add the squeezed cabbage and all the other seasonings (oil, vinegar, soy sauce, sugar, and dashi powder). Mix well to combine.
