Tsukemono Asazuke

It has been a long time that i haven’t given you a pickle recipe. I’m going to talk to you today about tsukemono, the Japanese version, specifically asazuke. They are quick and little fermented pickles that keep the crunchy vegetables and prepare easily. Why not?  It’s so good with a little rice, a light starter or everything. And the time spent/pleasure ratio of this recipe is really optimal!

As I had the opportunity to say I make pickles once or several times a week, with salt, sugar-mustard salt, miso, or Vietnamese vinegar.

This allows me to always have a few delicious vegetables on hand to accompany a meal or even a healthy snack.

Don’t hesitate to try this recipe one of these days, because it’s so nice and refreshing that I can see a beautiful coloured cup fitting into a festive menu… Especially if you get your hands on a Yuzu, this gorgeous Japanese citrus. You’ll have to break your piggy bank, but it’s something to taste. And if not, a zest of lemon or organic orange will allow you to bring the acid touch to the recipe that will be just as delicious.

How to make Tsukemono Asazuke Recipe ?

Ingredients

- 150g Cabbage

- 50g Cucumber

- 20g Carrot

- 1 Dried chilli pepper

- 5g Konbu (optional)

- 10g Salt

- 5 ml soy sauce

- 1g Seasame seeds, to garnish

Preparation

1- Cut cabbage roughly 3 * 3 cm thick and thinly slice the cucumber. Finely slice the carrot.

2- Remove seeds from dried chili pepper and chop roughly.

3- Use Scissors to julienne the kombu.

4- Mix all the ingredients (apart from the soy sauce and sesame seeds) in a bowl and use both hands (wearing gloves) to squeeze and remove the water from the vegetables.

5- Leavein the fridge for 1 hour before squeezing again to remove any excess wate.

6- Place on a plate and pour over the soy sauce. Garnish with sesame seeds.