Quick Pickled Cabbage(Kyabetsu no Asazuke)

Why I Love Quick Pickled Cabbage

When people think of Japanese quick pickles, napa cabbage is often the first thing that comes to mind. While I enjoy it too, quick pickled cabbage has always been my personal favorite. Cabbage has a natural sweetness and a satisfying crunch that makes it perfect for pickling.

If you’ve ever wondered how do you pickle cabbage at home, this is one of the easiest ways to do it. With just a handful of ingredients and about 30 minutes, you can make a refreshing side dish that’s packed with flavor and texture.

A Crunchy Izakaya Favorite

In Japan, cabbage pickles are often served not only alongside rice but also as a simple appetizer at izakaya pubs. The crisp texture and light tanginess pair beautifully with beer, sake, and other Japanese drinks.

Whether you’re interested in making pickled cabbage for a weeknight meal or searching for how to make pickled cabbage the Japanese way, this recipe is a great place to start. While recipes such as quick pickled red cabbage and pickled red cabbage are common in Western cuisine, this version highlights the clean, delicate flavors of Japanese home cooking. The same method can even be adapted when pickling cabbage leaves from other cabbage varieties.

Ingredients

Cabbage: 5 cups, cut into bite-sized pieces
Carrot: 1/3 cup, julienned
Ginger: 2 tablespoons, julienned
Red chili pepper: 1–2 teaspoons, sliced
Salt: 1 teaspoon
Rice vinegar: 1 tablespoon
Sugar: 2 teaspoons
Dashi powder: 2 teaspoons

Instructions

1. Cut the cabbage into bite-sized pieces and julienne the ginger.

2. Mix the vinegar, sugar, and dashi powder. Microwave for 20 seconds, then stir until fully dissolved.

3. Sprinkle salt over the cabbage and massage until softened and slightly reduced in volume.

4. Julienne the carrot with a peeler and add it along with the ginger and sliced chili peppers.

5. Pour in the marinade and massage to combine.

6. Refrigerate for at least 20 minutes before serving. For deeper flavor, let it pickle overnight.

Storage

Store in an airtight container in the refrigerator for up to 1 week.