In Japan, all types of tsukemono are available at grocery stores and specialty stores; however many people make Asazuke at home, which is “quick pickling”. I serve this type of tsukemono with steamed rice and miso soup for my traditional Japanese meals.
Among the different types of Asazuke, shio-zuke or salt pickles is one of the easiest pickles to make. With shio-zuke, vegetables are salted first, then heavy object is placed upon vegetables. The pressure causes the vegetables to release liquids, and the vegetables are pickled in the brine. Making shio-zuke usually requires just a few hours; therefore it’s a popular pickles for home cooks.
Keep in mind that asazuke typically needs to be consumed within 2-3 days as it’s pickled in very small amount of salt that’s not enough to keep it for a longer time without spoiling.
Find this recipe here: http://www.justonecookbook.com/recipes/tsukemono-pickled-cabbage/