Asazuke

also called 浅漬け · asazuke · asazuke · あさづけ · きゅうりの浅漬け · kyuri no asazuke · quick pickle · overnight pickle

The table

Salt drawing water out over hours, not lactic acid over weeks. It lives in the fridge and is eaten in days.
2(quartered lengthways and cut into 1-inch pieces)cucumberssalt and rub 2 minweight it, 4 hr in the fridgewring out before it goes to the table
7 oz(200 g; in 1-inch squares)napa cabbage
2 tsp(about 2 percent of the weight of the vegetables)fine sea salt
1 piece(2 in, snipped into threads with scissors)kombu
1(seeded, in rings)dried red chile
1 piece(1 in, in matchsticks)ginger
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.8 things to get out.

Pans and tools

Before anything else

2salt and rub 2 min

3weight it, 4 hr in the fridge

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr 2 min1 of 3 steps gives no time
Needs you
about 2 min
If you get it wrong
Forgiving — past three days it goes soft and starts to smell of the fridge, and nothing brings an asazuke back from that

  1. salt and rub 2 min

    2 minneeds you(we think)from the start

  2. weight it, 4 hr in the fridge

    4 hrwalk away2 min in

  3. wring out before it goes to the table

    not timed4 hr 2 min in

You'll need bowl

Goes with

See how it is written
>> title: Asazuke
>> category: Toppings & Pickles
>> tags: japanese, cucumber, cabbage, pickle, make ahead, no-cook, vegetarian
>> counters: Japanese Home Cooking
>> aka: 浅漬け, asazuke, asazuke, あさづけ, きゅうりの浅漬け, kyuri no asazuke, quick pickle, overnight pickle
>> pairs-with: gohan, gyudon
>> servings: 4
>> time: 4 hr 10 min
>> slack: forgiving — past three days it goes soft and starts to smell of the fridge, and nothing brings an asazuke back from that

>> step: Salt drawing water out over hours, not lactic acid over weeks. It lives in the fridge and is eaten in days.
The shallow pickle, and the difference from the fermented kind is the whole file.

>> step: salt and rub 2 min
Rub @cucumbers{2}(quartered lengthways and cut into 1-inch pieces) and @napa cabbage{7%oz}(200 g; in 1-inch squares) with @fine sea salt{2%tsp}(about 2 percent of the weight of the vegetables) in a #bowl{} ~rub{2%min}, until they darken and a pool starts under them.

>> step: weight it, 4 hr in the fridge
Add @kombu{1%piece}(2 in, snipped into threads with scissors), @dried red chile{1}(seeded, in rings) and @ginger{1%piece}(1 in, in matchsticks) to @&(~1)salted vegetables{}, press a plate and a weight on top, and ~press{4%hr} in the fridge.

>> step: wring out before it goes to the table
Wring @&(~1)asazuke{} out by the handful as it goes into the bowl.