Japanese Pickled Cabbage with Shio Kombu

Ready in just thirty minutes, this Japanese pickled cabbage is combined with shio kombu, the salted and dried Japanese kelp. 

Shio kombu is a secret weapon in the Japanese pantry.  Not only does it taste great, but it can also be used as the ONLY picking agent necessary to pickle vegetables. 

Yes, you heard that right.  To make this pickle, you’ll just combine cabbage and shio kombu in a bag, massage, and let it rest for 25 minutes.  No other ingredients are needed as pickling agents.  No vinegar, no sugar, no salt. Just shio kombu. 

This recipe is optionally topped with crushed nori seaweed snacks to add some more texture and flavor, but feel free to skip the nori if you want to make this recipe even easier than it already is. 

What is Japanese pickled cabbage with shio kombu?

Japanese pickled cabbage with shio kombu is a simple quick pickle consisting of chopped green cabbage and shio kombu.  Shio kombu is mixed with the cabbage and the saltiness of the shio kombu pickles the cabbage.

Optionally, the pickles can be topped with crushed nori or other toppings, such as shiso, yuzu peel, or bonito flakes.

These pickles are a type of asazuke, which is a Japanese method for pickling vegetables that’s characterized by a quick and short pickling time.  Since the vegetables aren’t pickled for too long, they maintain a fresh flavor and crunchy texture. Besides cabbage, other vegetables such as cucumbers, daikon, or celery are often prepared using the asazuke method.

Ingredients

Cabbage.  Run-of-the-mill green cabbage takes on the umami flavors of shio kombu and remains crisp through the pickling process.

Shio kombu.  This Japanese super ingredient is all you need to make pickles.  As you massage the shio kombu into the cabbage, it begins to pickle the cabbage and release moisture.

Nori seaweed snacks.  The cabbage pickles are topped with crushed nori seaweed snacks to add even more umami and a different texture.  This is an optional ingredient, but really adds to the final pickle and makes them feel special.

What is shio kombu?

Shio kombu is a Japanese ingredient that consists of kelp cooked in soy sauce and other ingredients, and then dried to concentrate its flavor.  After the drying process, shio kombu is usually cut into thin strips.  In Japanese, shio means salted and kombu means kelp.

Its flavor is intense.  It’s salty, sweet, and has a deep quality of umami that you get from the dried and concentrated seaweed.  Shio kombu has a bit of an ocean taste to it, but isn’t quite as briny as normal kombu.  A lot of the briny taste is lost during the drying process and replaced with a deeper, more umami flavor.

What else can I use shio kombu for?

Since shio kombu has such an intense flavor, it’s often used as an ingredient in plain dishes to add a pop of flavor.  

For example, onigiri are often rolled in shio kombu to add more flavor.  Ochazuke (white rice soaked in tea) is also often topped with shio kombu.  Or shio kombu is simply sprinkled over plain white rice.  

Another use for shio kombu is to make quick pickles, or asazuke.  When using shio kombu to make pickles, you don’t need any other pickling agents.  There’s no vinegar, no salt, and no sugar necessary.  The saltiness of the shio kombu is all that’s needed to pickle the vegetable.

Where can I buy shio kombu?

Shio kombu is starting to become a bit more popular in the US, but it still might be difficult to find.  Japanese grocery stores will definitely carry it, and some generally Asian grocery stores may also have it.  

For the most convenience, you can find shio kombu on Amazon.

How to make quick pickled cabbage with shio kombu

Using shio kombu to make quick pickled cabbage couldn’t be easier.

First cut 100 grams of cabbage into irregular 1-inch pieces.  This should yield about 1½ to 2 cups of cabbage.

Next add the cabbage to a ziploc bag, along with 1 heaping tablespoon of shio kombu.  Zip the bag closed, but leave a good amount of air in the bag.  

Shake the bag to distribute the shio kombu across all of the cabbage and start to massage the shio kombu into the cabbage.  Continue shaking and massaging for three to five minutes.  As you massage the cabbage, the shio kombu will start to become moist and some liquid will begin to release from the cabbage.  The cabbage will also begin to darken a bit and take on some brown color.  Once you see moisture and the cabbage starts to darken, you’re finished with this step.

Now remove the air from the ziploc bag and reseal the bag with the cabbage still inside.  Put the cabbage in the refrigerator for around 30 minutes to finish the pickling process.  After this time, the pickles are finished and you’re ready to enjoy them.

How does the shio kombu pickle the cabbage?

Vegetables are often pickled in some combination of salt, vinegar or sugar. This recipe instead uses just shio kombu. 

Shio kombu works to pickle the cabbage because the kombu contains a high amount of salt. As you rub the shio kombu into the cabbage, the salt mixes against the cabbage and begins the pickling process.

Pickled cabbage variations

Japanese quick pickles are super casual and flexible, so feel free to experiment with ingredients and try different flavors.  Here are some ideas to add to your pickles.

Herbs.  Add thinly sliced shiso, parsley or basil after the pickling process as a garnish.

Citrus.  Top the pickles with thinly sliced yuzu peel, finely chopped orange segments, or a spritz of fresh grapefruit juice.

Bonito flakes.  Add the smoked and fermented fish flakes on top of the pickles for a pop of even more umami.

Aromatics.  Top the pickles with julienned, matchstick size ginger.  Or top with scallions sliced into rings.

Spicy.  Add yuzu kosho into the ziploc bag at the same time as the shio kombu, and let the spicy citrus flavors marinate into the cabbage.  Or top the finished pickles with a sprinkle of shichimi togarashi.

What to serve with Japanese pickled cabbage with shio kombu

A side of pickles is such an easy way to make any meal feel special.  These pickles are really versatile and can be eaten with just about anything.  But they go especially well with other Japanese dishes.  

Try them with something spicy, like this ebi chili (shrimp in a spicy sauce), or with a spaghetti, like this mentaiko pasta with salty cod roe.