Kenji Morimoto shares his easy recipe for cabbage asazuke. This light Japanese pickle has a fresh bite and makes a great introduction to pickling. Kenji says: “Asazuke means ‘lightly pickled’, and that’s the perfect description; it’s similar to sauerkraut except it’s quick, light and meant to be eaten right away. Instead of funky fermented flavours you get that freshness and bite only a light pickle can bring.” Kenji is a fourth generation Japanese American living in London. As a child he was in charge of the family pickle-making, while today he hosts supperclubs and leads fermentation and pickling workshops. Right now, he’s working on his first cookbook. Make his pickled cucumbers next.