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!
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)
Super easy cabbage tsukemono recipe (キャベツ漬物). Adapted from u003ca href=u0022https://www.kurashiru.com/recipes/baa3a042-0cd1-496f-a0cd-78dd52029469u0022u003ekurashiru.comu003c/au003e (Japanese).
- Large mixing bowl
- Knife u0026 cutting board
- Chopsticks (for mixing; or use your hands)
- Cabbage … 200g
- Salt … 1/2 teaspoon
- Rice vinegar … 3 tablespoons
- Sugar … 1 tablespoon
- (optional) Lemon juice … 1 teaspoon
- (optional) Soy sauce … 1 teaspoon
- 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!
u003cliu003eAdd soy sauce, lemon juice for some more umami and flavoru003c/liu003eu003cliu003eAdd hot chili peppers / oil for an extra kicku003c/liu003eu003cliu003eAdjust sugar / vinegar ratio to your personal tastes u003c/liu003eu003cliu003eChill for an hour or more in the fridge for a cool refreshing taste.u003c/liu003e
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.
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.
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!