Step 1

If you are using a different quantity of vegetables, weigh them, and then multiply that number by .This will give you the amount of salt to add. For example, in this recipe, we're using a total of 685 grams of vegetables, and 3% of 685 is about 20 grams of salt.

Step 2

Toss all of the ingredients together and pack them into a large zipper bag.

Step 3

Press out any excess air from the bag and seal it. Put the bag in a tray and cover with another smaller tray that's weighted down with cans.

Step 4

The asazuke is ready to eat when the cabbage has released a lot of liquid and has become translucent.