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.
Photographed by Akio Takeuchi
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)
- 150 ml rice vinegar
- 2 tbsp sugar
- 400 ml water
- 1 dried red chili (chopped)
- 1 tbsp salt
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.
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.
Put the vegetables into a bowl, sprinkle with 1 tablespoon of salt and lightly toss. Set aside for 10 minutes.
Transfer the vegetables into a pickling dish, place a weight on top and leave for another 10 minutes.
Pour the vegetables into a strainer to drain. Mix in a bowl together with the ginger, kombu, dried red chili and [A].
The total amount of vegetables used is about 800g.