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Pickled seaweed in a glass jar
Quick and easy homemade pickled seaweed

Japanese Style Pickled Seaweed Salad

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Pickling is an ancient method that not only preserves but opens new flavor dimensions. The natural savory umami of seaweed is perfectly complemented by the acidity of vinegar and the sweetness of sugar. This crunchy, refreshing side dish is the ideal counterpoint to rich or fried foods.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 12 hrs 20 mins
🍽️ Servings 4 servings
🔥 Calories 50 kcal
🌍 Cuisine Asian

Ingredients

Equipment Needed

  • Mason Jar
  • Saucepan

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Soak the dried seaweed in cold water for 10 minutes until soft and significantly expanded. Drain and squeeze out excess water thoroughly.

Tip: Rehydration causes the cells to swell with water. Squeezing it out is vital so the brine can take its place.
2 ✓

Make the brine: Boil water, vinegar, salt, and sugar until dissolved. Remove from heat.

Tip: Warm brine infuses flavor better, but only pour it over seaweed when it's lukewarm to avoid cooking it.
3 ✓

Layer the seaweed in a jar with sliced garlic, ginger, chili, and peppercorns.

Tip: Layering spices ensures even flavor distribution.
4 ✓

Pour the lukewarm brine over the seaweed to cover. Sprinkle sesame seeds on top.

Tip: Full submersion cuts off oxygen, which is key for preservation.
5 ✓

Cool, seal, and refrigerate for at least 12 hours before serving.

Tip: This marinating time allows the flavors to penetrate the seaweed texture.

Recipe FAQ

How long does it last?
Stored in the fridge and served with clean utensils, it keeps for weeks.

Ingredients

  • 2 oz Dried Wakame Seaweed (rehydrates to a large amount)
  • 1 cup Rice Vinegar
  • 1 cup Water
  • 1 tbsp Kosher Salt
  • 1 1/2 tbsp Sugar
  • 2 cloves Garlic
  • 1 tsp Red Pepper Flakes
  • 1 inch Fresh Ginger
  • 1 tsp Whole Black Peppercorns
  • 1 tsp Sesame Seeds