Japan

Asazuke

Name: Asazuke
Total time: 15 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 in chunks cucumber; a few leaves in squares cabbage; 1/2 thinly sliced carrot; 1 1/2 tsp salt; a small piece in strips kombu; a few strips ginger; 1 sliced dried red chilli; 2 tsp optional rice vinegar

Lightly salted crunchy vegetables pickled in under an hour. Fresh, crisp, and endlessly snackable.

15 minTime

1 gProtein each

mildSpice

Shallow pickles2 chapters · 1 min read

Make it your way

Grandma's wayLightly salted quick pickles.

The original

32kcalsame

1 gproteinsame

2 gfibresame

15minutessame

Asazuke.

Per serving, worked out from the ingredient table.

Ingredients

Cucumber2, in chunks

Cabbagea few leaves, in squares

Carrot½, thinly sliced

Salt1½ tsp

Kombua small piece, in strips

Gingera few strips

Dried red chilli1, sliced

Rice vinegar2 tsp, optional

Method

3 steps

1Put all the vegetables in a zip bag with salt, kombu, ginger, chilli and vinegar.
2Massage well and press out the air. Chill at least 30 minutes, up to a day.
3Squeeze lightly and serve.

Serve it like this

Serve a small heap in a little dish beside rice and miso soup.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Asazuke

Make it your way

Ingredients

Method

Make it a meal