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.