Crunchy and Refreshing: Easy Japanese Style Pickles

Between all the classic salads and pickled vegetables we already know, Japanese style pickles bring something completely different to the table.

They are light, crisp, slightly sweet, gently tangy, and incredibly refreshing. Best of all, they come together quickly without complicated techniques or long fermentation times.

These quick pickles pair beautifully with rice, fish, stir fries, grilled chicken, meat dishes, or even simple sandwiches. They also make a great snack straight from the fridge.

If you want an easy side dish that tastes fresh, colorful, and restaurant worthy, this is a recipe worth trying.

Quick Japanese Pickles

Ingredients

• 1 to 2 large cucumbers
• 1 carrot
• 1 kohlrabi
• 1/2 small green cabbage
• 1 hot chili pepper, optional
• 1 tbsp fine salt

For the Pickling Liquid

• 3 tbsp rice vinegar or 5% vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• Fresh grated ginger or toasted sesame seeds, optional

Instructions

Thinly slice the vegetables into rounds or matchsticks and place them in a large bowl.

Sprinkle the salt over the vegetables and toss gently to coat.

Let the vegetables sit for about 10 minutes, until they begin releasing liquid and soften slightly.

Gently squeeze out the excess liquid and transfer the vegetables to a clean container.

In a separate bowl, whisk together the vinegar, sugar, soy sauce, and sesame oil.

Pour the pickling liquid over the vegetables and toss well.

Cover and refrigerate for at least 30 minutes before serving. The flavor becomes even better after 1 to 2 hours.

Store in the refrigerator for up to 3 days.

Fresh, Crunchy, and Full of Flavor

These quick Japanese pickles are crunchy, refreshing, and full of balanced sweet and tangy flavor. They add brightness and texture to almost any meal and are an easy way to make everyday dishes feel a little more special.