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.