Easy Tsukemono (Salt-Pickled Cabbage) Recipe
Tsukemono are Japanese pickled vegetables, and they’re a simple, refreshing addition to almost any meal. This easy version uses cabbage, salt, and kombu to create a lightly pickled side dish without any fermentation. It takes very little time to prepare, making it perfect for everyday meals.
What is Easy Tsukemono?
Tsukemono means “pickled things” in Japanese. There are many varieties of tsukemono, and vegetables can be pickled in different ways using salt, vinegar, miso, rice bran, and other ingredients. Some varieties develop deep, complex flavors through fermentation, while others, like this recipe, are simply salted and enjoyed fresh.
This salt-pickled cabbage does not require fermentation. Instead, the vegetables sit in a small amount of salt for a short time until they become tender and flavorful. Because it uses relatively little salt, this tsukemono is not intended for long-term preservation. It is best made in small batches and eaten while fresh.
Tsukemono may be a small side dish, but they are an important part of everyday Japanese cuisine. They are commonly served alongside meals with Steamed Rice. The crisp texture and simple, refreshing flavor provide a nice contrast to savory main dishes.
If you don’t like cabbage, try making tsukemono with Japanese cucumbers or eggplant. Japanese cucumbers and eggplant are generally slimmer than the varieties commonly found in the United States, making them especially well suited for this style of pickling.
Ingredients and Substitutions
- Cabbage: Regular green cabbage works well, but you can substitute napa cabbage, eggplant, celery, carrot, or cucumber. If using cucumber or eggplant, Japanese varieties are ideal, although other varieties can also work.
- Kombu (dried kelp): Kombu adds a subtle savory, umami flavor to the pickles. If you don’t have it, you can leave it out, but the finished tsukemono will have a simpler flavor.
- Salt: Any type of salt can be used. Since salt is one of the main ingredients, use a salt you enjoy the flavor of.
- Soy sauce (optional): For a little extra flavor, drizzle a tiny amount of soy sauce over the tsukemono just before serving.
Because this tsukemono is so easy to make, there’s no need to prepare a large batch. Make a small amount whenever you want a crisp, salty, refreshing side dish to accompany your Japanese meal.
The recipe was originally published on April 25, 2014. The post was fully updated on August 17, 2026 with revised text and new photos.
Video
Instructions
- Cut cabbage into 2″ squares.
- Put cabbage, salt, and Kombu in a freezer bag and let sit about 10 minutes.
- When the Kombu gets soft, take it out, cut thinly, and put back in the bag. Rub the ingredients together well and leave for 2-3 hours at room temperature.
- Squeeze out any water and serve.
Hello, I enjoy reading through your article. I wanted to write a little comment to support
you.
Kali,
thanks!
I have a lot of extra miso paste to use. Can I substitute it 1:1 fir the salt or would you recommend something different? Thank! Love your recipes.
Tom,
if you want to use up your miso, you can make Miso Grilled Salmon!
Can this be done with napa cabbage?
Noriko,
Sure!
Thank you for website. My favorite meal is anything with Japanese curry sauce (most favorite being anything Katsu Curry related). I’m right now searching for a recipe to make my own red pickles. I don’t know what else to call them. I would love some insight on those. I find them served most often with Katsu (Wagamamas does it best). I haven’t gone through all of your site so maybe it is already up here but what I like is how easy Japanese pickling is. I’m going to have to try this! Thank you for the information.
Kari,
is that often served with curry and rice? Kind of like sweet relish? That’s called Fukujinzuke, and unfortunately we don’t have the recipe..
Hello.just wanted to say I love this.its so simple .I eat it with almost anything the texture and taste is amazing.I have cooked many of your recipes and love them all.keep up the good work. Mark
Is it suppose to be slightly slimey? I left it in the fridge overnight after the 2 hours at room temp.
Hi, thank ypu for the recipe! Didn’t know it’s so simple… I would like to know how long will this cabbage pickles last in the fridge?
I actually made this at night near bedtime (my daughter requested for pickled cabbage for tmr’s lunchbox) and can’t wait the 2-3 hrs in room temp for the pickling.. I am currently leaving the freezer bag in the fridge overnight and hoping for the best tomorrow morning ?
Ivanna,
hope you like it!
I use to make this all the time but haven’t made it in years. Just finished putting a batch together. I do let mine sit for about 3 days with a weight on it. I use a one gallon jug filled with water sitting on a plate on top of the cabbage. Can hardly wait for it to be done. We use to get this in Japanese restaurants all the time now we never seem to get it. Glad I can make my own.
So I read in the description that can be done with nasu (Japanese eggplant/aubergine). Where I live there are mainly just round aubergines (like the black beauty type), is it safe to try this recipe with this kind of aubergine raw?
This is wonderful! I just returned from a trip to Japan and now I have the burning desire to learn how to recreate all the pickles I had there. In particular, I had a pickled kabocha squash in Kyoto that was amazing. Do you have any idea how that’s done? Thanks!
Hi, is it supposed to turn out slimy? If so, do you eat it like that or how do you get rid of the slime?
Thanks!
Eat um like dat……so ono……