Pickle Pot

Pickle Pot


For all your quick pickle needs.

If you require more weight on your pickles, simple sit a bottle of water on the flat top of the weight.

Pot capacity - 1150mls

Diameter at top - 14cm

Height - 10.5cm

Weight of weight - 350grams

Recipe for Asazuke Pickles, adapted from Adam Liaw’s cookbook ‘The Zen Kitchen’


1/4 Chinese cabbage (wombok), 1 carrot, 1 cucumber, 2 stalks celery

Other vegetables you can use:

Daikon, red radish, Japanese eggplant, cabbage both red and green, okra


1 tsp salt, 1 small piece of kombu finely sliced (optional)


Cut the vegetables into your preferred size and shape and place them in a zip lock bag. Add the salt and kombu, squeeze out the air, seal the bag, and massage for a minute or two.

Empty the contents of the bag into your pickle pot, add the weight and put it in the fridge. Leave for an hour or so, but I love them after about 4 hours. Remove the weight and take the pot to the table to share and enjoy. Store what you don’t use in an airtight container in the fridge for up to a week.

Super fresh and utterly delicious.

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