Discover a new and unique way to enjoy your fresh vegetables with asazuke, a Japanese pickling method that adds an elegant hint of sweet, savoury, and umami to any vegetable. The preparation for this recipe is hassle-free where the vegetables simply need to be cut and left to marinate in a special seasoning salt. Try these delicious pickles for a taste of authentic and traditional Japanese cooking.
Recipe courtesy of Mizue Kanazawa.
200g chinese cabbage
1 pack of yuzu citrus pickle marinade
Cut the cabbage into bite-sized pieces. Slice the cucumber and julienne the carrot.
Put the vegetables into a bowl and sprinkle with the pack of pickle marinade. Mix well with your hands to ensure all of vegetables are evenly covered.
Cover with cling film, then leave to marinate in the fridge for 30 minutes. Squeeze any extra moisture and divide into individual portions.
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