This simple pickle is called asazuke, a Japanese pickling method that means “lightly pickled vegetables.” Unlike traditional pickles that take days or even months to ferment, asazuke is typically ready in just 1–3 hours.
It works beautifully with daikon radish, turnips, napa cabbage, cucumbers, carrots and more. A pinch of yuzu peel adds a bright, aromatic freshness to the dish.
Ingredients (2–3 servings):
- 1 small turnip or about 1 inch daikon radish, cut into thin quarter slices
- 1 cup napa cabbage, chopped into bite-size pieces
- 1 small Persian cucumber, thinly sliced
- 1 tsp sea salt
- 2 tbsp rice vinegar
- 1 tbsp sugar (adjust to taste)
- 1/2 tsp ginger, thinly sliced
- 1/2 tsp WHERE THE WILD THINGS EAT Yuzu Absolute
- Small pinch of sliced dried red pepper (optional)
Instructions
- Add all the ingredients to a zip-top bag and gently massage for about 1 minute to evenly coat the vegetables with the brine. This simple method makes asazuke quick and easy, compared to the traditional method that uses weights to press the vegetables.
- Remove air from the bag and refrigerate for 3 hours to 1 day (turnips and daikon radish take a little longer to pickle).
- Sprinkle with a little pinch of Yuzu Absolute before serving. Enjoy!
