This is my go to recipe for making cabbage tsukemono (i.e. Japanese style pickled cabbage).
All you need is salt, vinegar, and sugar. Also, cabbage of course.
It’s super easy, and super tasty.
Let’s get started!
Quick Version
Chop up the cabbage. Salt and rest 10 min to remove water. Mix with sauce. Rest again for 10 min. Enjoy!
Detailed Cabbage Tsukemono Recipe
This recipe was adapted from kurashiru.com (Japanese).
Easy Cabbage Tsukemono Recipe (Japanese Pickled Cabbage)
Course: SidesCuisine: JapaneseDifficulty: Easy4
servings30
minutes40
minutes1
hour10
minutesSuper easy cabbage tsukemono recipe (キャベツ漬物). Adapted from kurashiru.com (Japanese).
Equipment & Ingredients
- Equipment
Large mixing bowl
Chopsticks (for mixing; or use your hands)
- Ingredients
Cabbage … 200g
Salt … 1/2 teaspoon
Rice vinegar … 3 tablespoons
Sugar … 1 tablespoon
(optional) Lemon juice … 1 teaspoon
(optional) Soy sauce … 1 teaspoon
Directions
- Cut the cabbage into 5cm squares.
- Place in a bowl and sprinkle with salt. After mixing, leave for 10 minutes and drain / squeeze out the water.
- Add vinegar, sugar, and other optional seasoning to cabbage and mix well.
- Let it sit for 10 minutes or more. Preferably longer. Enjoy!
Recipe Video
Notes
- Add soy sauce, lemon juice for some more umami and flavor
- Add hot chili peppers / oil for an extra kick
- Adjust sugar / vinegar ratio to your personal tastes
- Chill for an hour or more in the fridge for a cool refreshing taste.
Cabbage Tsukemono FAQ
Are Japanese pickled vegetables (tsukemono) healthy?
Yes. In general, Japanese tsukemono (i.e. pickled foods) is considered healthy.
Pickled vegetables are high in fiber, and maintain all the vegetables’ natural vitamins, and minerals.
If rice vinegar is used (like in this recipe), it acts as an antioxidant and helps control cholesterol.
The main downside of tsukemono is the potentially high amount of salt and/or sugar content.
If you are really watching your health, you should reduce the amount of salt or sugar you add in the recipe.
What is the difference between Tsukemono and Sunomono?
Tsukemono (漬物) is a general term for pickled foods.
“Tsu” (漬) means “to soak” or “to pickle”. “Mono” (物) simply means “things” or “stuff”, which in this case is referring to food.
Sunomono (酢の物) is a general term for foods mixed or pickled with vinegar. “Su” (酢) means vinegar.
Many sunomono dishes are pickled dishes, so they can also be called tsukemono.
Not all tsukemono dishes use vinegar though (some use just salt, miso, etc.), so they can not be considered as sunomono.
What is Tsukemono in English?
Tsukemono (漬物) means “pickled foods” in English.
Summary
Now, you can make Japanese pickled cabbage! Easy, wasn’t it?
Did you like this cabbage tsukemono recipe? What is your favorite type of pickled vegetable?
Let me know in the comments below!
