Japanese Quick Pickles (Asazuke, 浅漬け)

These quickly pickled vegetables are used salted Kombu kelp, called Shio Kombu, which is thinly sliced salty Kombu kelp. Just put vegetables in a plastic bag, rub it, and leave it in a fridge! This recipe is so easy!!


  • Cucumber: 1
  • Carrot: 1/2
  • White radish: 1/3
  • Ginger: 1.5 cloves
  • Salt: 1.5 tsp
  • Salted Kombu kelp (Shio Kombu): 40 g


  1. Cut a cucumber into thin round slices. Cut a carrot and a white radish into thin quarter slices. Cut ginger into very thin strips.
  2. Put all vegetables, salted Kombu kelp, and salt in a plastic bag and rub it.
  3. Let it rest in a fridge for at least 30 minutes.

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