Asazuke

Asazuke is a quick and straightforward Japanese pickling method ideal for those who want to enjoy pickles without waiting for days. The term "asazuke" actually refers to both the process and the resulting pickled vegetables. Unlike longer pickling methods, asazuke produces pickles that are milder in flavor, allowing the natural taste of the vegetables to shine.

You can use a variety of vegetables for asazuke, with popular choices including daikon radish, hakusai (Chinese cabbage), cucumbers, and eggplant. To make asazuke, simply rub the vegetables with salt and place them in a sealed bag or container. Often, people add ingredients like kombu (a type of seaweed) or chili peppers to enhance the flavor. While salt is the traditional pickling agent, you can also use vinegar, nuka (rice bran), or pre-made pickling solutions.