Japanese Pickled Cabbage (Tsukemono漬物)
With just 3 ingredients, this quick Japanese pickled cabbage (tsukemono) is crunchy and refreshing. Cabbage tsukemono pairs perfectly with rich dishes or stands out on its own as a delightful snack. Don’t miss out on this must-try, easy Japanese side dish!
Why You’ll Love Our Tsukemono Cabbage
I love quick pickles! They refresh the palate and provide piquancy to counter the richness of heavier dishes. That’s why this classic tsukemono recipe is a staple in my home. This 3-ingredient quick pickle recipe takes about 1 hour to reach the perfect crunchy, refreshing stage.
Our Japanese pickled cabbage is lightly seasoned with just salt and kombu—no vinegar required! The simplicity highlights the natural flavours of the cabbage, while the kombu adds a subtle depth that complements many Japanese dishes.
Make a batch and store it in the fridge for a delicious companion to all your rice meals or as a tasty snack!
If you love a good pickle, try these amazing recipes Korean pickled radish, marinated mushrooms, pickled beets with chickpea mash, cucumber sunomono and lentil salad with pickled onions.
What is Tsukemono?
Tsukemono, meaning “pickled things” in Japanese, is often served as part of washoku (和食), the traditional Japanese meal that includes rice and miso soup. This popular homemade tsukemono recipe is easy to make and perfect for storing for a few days.
There are various methods for pickling, but this recipe uses shiozuke, a salt-pickling method that lightly pickles the cabbage.
Recipe Overview
Flavour & Texture: The overall flavour is clean with a touch of salt and delicate umami kombu flavour. Even though it is salted, there is a crunchy bite to the dish.
Ease: This pickled cabbage recipe requires only three ingredients and minimal steps.
Time: Easy 15 minutes prep plus at least 1 hour marinating.
Ingredients
These are the ingredients you need for Japanese pickled cabbage:
Cabbage: even though we are pickling the cabbage, choose the freshest possible so we capture the natural sweetness in our salt pickle method. If you have any leftover cabbage, you can try our Japanese Yamitsuki cabbage side dish.
Salt: Enhances the flavours, draws out any excess moisture and changes the cabbage for a quick pickle.
Kombu: Another type of dried seaweed, specifically kelp, is a staple in Japanese cooking. Kombu often forms the basis of dashi stock and is used in many other recipes. In this recipe, we want to infuse the umami flavour as well adding texture to the pickled cabbage.
Variations and Substitutions
Other ingredients: You can use the same pickling method with other vegetables like cucumbers, radishes, daikon, carrots, lotus root or eggplant.
Spicy version: Add red chilli pepper or shichimi togarashi for extra heat and spiciness.
Kombu alternatives: If you don’t have kombu, feel free to omit it. The salted cabbage is still delicious without it. Note that kombu differs from the seaweed used in wakame salad, so they cannot be substituted.
Variation to white cabbage: Substitute round cabbage with napa cabbage (Chinese cabbage or wombok), but squeeze out excess moisture before serving.
Instructions
Step by step instructions for how to make Japanese pickled cabbage:
Wash the cabbage thoroughly and chop it into bite-sized pieces.
Place the chopped cabbage into a large zip-lock bag or bowl. Add the salt and kombu.
Massage the cabbage until it’s evenly coated with salt.
Let the cabbage rest in the refrigerator for 10 minutes. This allows the salt to meld with the cabbage and the kombu to soften.
Remove the strip of kombu from cabbage and cut into small pieces. Add the cut pieces of kombu back into the zip-lock bag. Massage one more time.
Return cabbage to refrigerator for at least 1 hour to pickle.
After pickling the cabbage, remove it from zip-lock bag and gently squeeze out any excess liquid using your hands.
When ready to eat, take what you need to place into small bowls. Store any leftovers in fridge.
Sprinkle shichimi togarashi if you prefer spicy and serve.
How to Make This Side Dish Perfectly [Expert Tips]
Cut into bite-sized pieces: Chop the cabbage into small, bite-sized pieces to ensure even pickling.
Give it time: Although this is a quick pickling recipe, allowing extra time for the salt and kombu to work their magic will enhance the flavour. The longer you let it sit, the more pronounced the taste will be.
Great Mains for This Salad
What to serve with Japanese cabbage side dish:
Pickled side dishes are really great for main dishes that are strong in flavour to help give the palate a break in between mouthfuls. A delicious recipe of chicken katsu or Japanese beef curry are great mains ot have with the cabbage tsukemono.
For a cleaner mouth feel, this glorious bowl of chirashi sushi is so good!
Tsukemono is often served together other Japanese small dishes with rice and soup. Try our Japanese potato salad and sesame spinach salad.
Frequently Asked Questions
Homemade tsukemono can be stored in an airtight container in the fridge for up to a week, maintaining its crunchiness.
Feel free to experiment with cucumbers, radishes, or other crunchy vegetables using the same pickling method.
While kombu adds depth and umami, you can make pickled cabbage without it. Just use salt for a simpler flavour.
This simple tsukemono recipe brings out the cabbage’s natural flavours, with kombu adding a subtle depth to the quick pickle. Prepare a batch today for a delicious complement to your rice meals!
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Japanese Pickled Cabbage (Tsukemono漬物)
Ingredients
- 1 head green cabbage
- 1 piece kombu, (dried kelp) (approx 3 inches)
- 2 tsp salt
Click on the toggle below for conversion to US Cooking Units.
Instructions
- Wash the cabbage thoroughly and chop it into bite-sized pieces.
- Place the chopped cabbage into a large zip-lock bag or bowl. Add the salt and kombu.
- Massage the cabbage until it's evenly coated with salt.
- Let the cabbage rest in the refrigerator for 10 minutes.
- Remove the strip of kombu from cabbage and cut into small pieces. Add the cut pieces of kombu back into the zip-lock bag. Massage one more time.
- Return cabbage to refrigerator for at least 1 hour to pickle.
- After pickling the cabbage, remove it from zip-lock bag and squeeze out any excess liquid using your hands.
- When ready to eat, take what you need to place into small bowls.
- Store any leftovers in fridge.
Notes
- If you can’t find kombu, feel free to omit it.
- Kombu and wakame cannot be substituted for one another due to their distinct textures when rehydrated.
- You can substitute round cabbage with napa cabbage.
- Try same pickling method with other vegetables like cucumbers, radishes, daikon, carrots, lotus root or eggplant.
- Add red chilli pepper or shichimi togarashi for extra heat and spiciness.
- Can be stored in an airtight container in the fridge for up to a week.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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