How To Make Tsukemono

Tsukemono is a Japanese pickled dish, and there are many kinds of it. It is one of the most popular and common dishes in Japan. Tsukemono is easy and fast to cook, and also very healthy. If you are the pickles lover, then you will definitely fall in love with Tsukemono. This time, I will show you the easiest recipe of Tsukemono. I chose Nappa cabbage for this recipe, but you can use your favorite vegetables such as cucumber, radish, eggplant, carrot, and etc.


300g Nappa cabbage, chopped bite-sized

6g salt

5g dried kelp, shredded

Soy sauce or sesame, optional


2 square kitchen vat

Large bowl

1 Ziploc


  1. Put the chopped Nappa cabbage into a large bowl. Add 6g of salt and 5g of shredded dried kelp, and mix well.
  2. Put the mixture into a Ziploc, and place it in a square kitchen vat. Place the other kitchen vat on it, and add put something a little heavy like a stone on the vat. Cool it down in a refrigerator for 3 – 5 hours.
  3. Before serving, drain the Tsukemono and place on a dish. If you like stronger taste, add a little bit of soy sauce or sesame.

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