Asazuke – Light Pickled Goodness

.

Asazuke the Japanese art of lightly pickling any vegetables – cucumbers, radishes, turnips, eggplants, cabbages, etc etc etc.

It is a light-pickling method, and you will not have that strong pickled taste of most store-bought products. It’s a wonderful addition to salads, sandwiches or as a side dish for cold meats.

Slice up whatever vegetables you choose – in this case I used radishes – and place them in either a Ziploc bag or a Tupperware container – add about 1.5 teaspoons of salt and about 1 tbsp sugar, 2 tbsp rice vinegar, (optional to add: some chopped ginger, 1 whole small chili pepper or a teaspoon of Wasabi, and mix well.

Place it in the fridge for 30 minutes to an hour. It’s ready.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s