Japanese Pickled Cabbage (Tsukemono漬物)

Chopstick lifting up a serve of Japanese Pickled Cabbage from a black bowl

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!

Course Side Dish

Cuisine Asian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Dietary Egg Free, Nut Free, Plant-Based

Prep Time 10

Chill Time 1

Total Time 1 10

Servings people

Calories 57kcal

Author Sammy Eng

Ingredients

1/4 head green cabbage
1 piece kombu (dried kelp) (approx 3 inches)
2 tsp salt

Metric - US Customary

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.

Video

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