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Making Tsukemono or Japanese Pickles is a great way to preserve fresh veggies. In this recipe, we cover Asazuke (fresh pickles), Shiozuke (salt pickles), and Shoyuzuke (soy sauce pickles).

Cabbage Asazuke (Quick Pickles)

Japanese Pickles or Tsukemono (漬物) are a delicious way to preserve vegetables. Serve them along with a bowl of rice and miso soup for a traditional Japanese breakfast. This Asazuke (浅漬け) is an easy fresh pickle made with napa cabbage, carrots, scallions, and ginger that's ready to eat in a matter of hours.
Course Condiments & Pickles
Cuisine Japanese
Keyword breakfast, pickles, quick
Level Beginner
Main Ingredient Vegetable
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian, Vegan, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 servings
Calories 15 kcal


  • 560 grams napa cabbage (about 1/4 head, cut into 2-inch pieces)
  • 90 grams carrots (julienned)
  • 30 grams scallions (chopped)
  • 5 grams ginger (minced)
  • 20 grams salt (~1 tablespoon + 1/2 teaspoon)
  • 2-3 chili peppers
  • 5 grams konbu (cut into thin strips)


  1. If you are using a different quantity of vegetables, weigh them, and then multiply that number by .03. This will give you the amount of salt to add. For example, in this recipe, we're using a total of 685 grams of vegetables, and 3% of 685 is about 20 grams of salt.
  2. Toss all of the ingredients together and pack them into a large zipper bag.
  3. Press out any excess air from the bag and seal it. Put the bag in a tray and cover with another smaller tray that's weighted down with cans.
  4. The asazuke is ready to eat when the cabbage has released a lot of liquid and has become translucent.
Nutrition Facts
Cabbage Asazuke (Quick Pickles)
Amount Per Serving
Calories 15 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 788mg33%
Potassium 170mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 1738IU35%
Vitamin C 16mg19%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.