Quick Pickles (Yasai no sokusekizuke)

Pickles are an essential element of Japanese food! This recipe gives you easy instant marinated vegetables to enjoy like a salad.

Quick Pickles (Yasai no sokusekizuke)
Photographed by Akio Takeuchi


Recipe by
Harumi Kurihara

Easy

Vegetables

Healthy

70kcal

30minutes

Calorie count is per serving

Ingredients (Serves 4-6)

  • 300 g cabbage
  • 2 cucumbers
  • 1 carrot (150 g)
  • 3 Japanese turnips
  • 1 ginger root
  • 1 kombu kelp (15 cm square)
  • [A]

    • 150 ml rice vinegar
    • 2 tbsp sugar
    • 400 ml water
  • 1 dried red chili (chopped)
  • 1 tbsp salt

Directions

1

Cut the cabbage into small bite-size pieces. Cut the cucumbers diagonally into 3 mm slices. Cut the narrow half of the carrots into 3 mm slices. Cut the thick top halves into 3 mm half-moon or quarter slices. Peel the turnips and cut into 3 mm slices.

2

Cut the ginger into thin strips. Wipe the kombu with a wet paper towel. Allow it to soften enough to cut into 1 cm squares.

3

Put the vegetables into a bowl, sprinkle with 1 tablespoon of salt and lightly toss. Set aside for 10 minutes.

4

Transfer the vegetables into a pickling dish, place a weight on top and leave for another 10 minutes.

5

Mix [A].

6

Pour the vegetables into a strainer to drain. Mix in a bowl together with the ginger, kombu, dried red chili and [A].

Tips

The total amount of vegetables used is about 800g.