How to Make Japanese Pickles at Home: Nuka-zuke and Asa-zuke

Pickles (tsukemono) are an essential part of the Japanese table. As a rice companion and palate cleanser, these fermented foods have been loved for generations. Wouldn't it be wonderful to make your own pickles at home, even while living in HCMC?

This article introduces beginner-friendly "asa-zuke" (quick pickles) and the deeply flavored "nuka-zuke" (rice bran pickles), along with fermentation tips suited to HCMC's climate.

Asa-zuke vs Nuka-zuke

Asa-zuke (Quick Pickles)

Vegetables briefly soaked in salt or seasoned liquid, the simplest type of Japanese pickle. No fermentation is involved, so you get a fresh, crisp texture. Ready to eat within a few hours.

Nuka-zuke (Rice Bran Pickles)

Vegetables pickled in "nuka-doko" (fermented rice bran bed), a traditional Japanese pickling method. Lactic acid fermentation creates a distinctive umami and tanginess. It requires daily care, but the joy of watching the flavor develop over time is part of the experience.

How to Make Asa-zuke

Basic Salt Pickles

The simplest asa-zuke.

Ingredients:

• Cucumber: 2
• Salt: 1 teaspoon
• Kombu kelp: one 3cm square piece (optional)

Directions:

1. Slice cucumbers diagonally into thin pieces
2. Place in a plastic bag, sprinkle with salt, and lightly massage
3. Add kombu, press out the air, and seal
4. Refrigerate for at least 30 minutes

That's all it takes for a refreshing asa-zuke.

Napa Cabbage Quick Pickles

Rough-chop a quarter head of napa cabbage, sprinkle with 1 tablespoon salt, add 1 dried red chili (sliced into rings) and one 5cm square piece of kombu (cut into thin strips). Place a weight on top, refrigerate for half a day, then lightly squeeze out the water.

Sweet Vinegar Daikon Pickles

Cut a 10cm piece of daikon into quarter-rounds, sprinkle with 1/2 teaspoon salt, let sit for 10 minutes, and squeeze out the water. Make a pickling liquid with 3 tablespoons vinegar, 2 tablespoons sugar, and half a dried red chili. Refrigerate for at least 2 hours. Keeps for 4 to 5 days.

Getting Started with Nuka-zuke

The foundation of nuka-zuke is the "nuka-doko" (fermented rice bran bed). You can make it from scratch or use a store-bought version.

Making Nuka-doko from Scratch

Ingredients:

• Fresh rice bran: 500g
• Salt: 75g (15% of bran weight)
• Water: 500ml (equal to bran weight)
• Kombu kelp: one 10cm square piece
• Dried red chilies: 2
• Scrap vegetables for initial pickling (outer cabbage leaves, daikon peels, etc.)

Directions:

1. Combine rice bran and salt in a large container, mix well
2. Gradually add water while mixing until it reaches a miso-like consistency
3. Bury the kombu and dried chilies
4. Add scrap vegetables, flatten the surface
5. Stir thoroughly from the bottom 1 to 2 times daily
6. Replace scrap vegetables every 2 to 3 days
7. After about 1 to 2 weeks, the nuka-doko will be ready

Using Store-Bought Nuka-doko

Ready-to-use nuka-doko is now widely available, with some types you can use right in the bag. Great for beginners.

Best Vegetables for Nuka-zuke

Cucumber (half day to 1 day), eggplant (rub with salt first, half day to 1 day), daikon (quartered, 1 to 2 days), carrot (halved lengthwise, 1 to 2 days), turnip (halved, half day to 1 day).

Managing Nuka-doko in HCMC

Stir the nuka-doko thoroughly from the bottom 1 to 2 times daily. If it becomes watery from vegetable juices, add dry rice bran and salt. If it gets too sour, a small amount of mustard powder will help balance the flavor.

HCMC's high temperatures mean the nuka-doko should be stored in the refrigerator. This slows fermentation and makes it easier to manage. With fridge storage, stirring once a day is enough. If a white film (surface yeast) appears, skim it off thinly and stir well.

Health Benefits of Pickles

Nuka-zuke is rich in lactic acid bacteria that support gut health. B vitamins from the rice bran transfer to the vegetables, boosting nutritional value. The sour and salty flavors stimulate appetite, helping you eat well even on hot days. However, pickles tend to be high in salt, so enjoy moderate portions per meal.

Get Pickle Ingredients on Farmi

Looking for fresh vegetables and pickling ingredients in HCMC? Download the Farmi app. Cucumbers, daikon, eggplant, and more pickle-perfect vegetables delivered to your door via cold-chain shipping. Add a homemade pickle to your daily meals.

Note: this article and some images were created with the help of AI (artificial intelligence) and reviewed by our editorial team before publication.