Japanese Pickled Cabbage
Brined in salt, kombu and chili flakes, this palate-cleansing Japanese Pickled Cabbage makes a perfect accompaniment to a traditional Japanese meal.
(10 oz, 280 g)
Japanese or Persian cucumber
(2 oz, 50 g)
dried red chili pepper
kombu (dried kelp)
(1" x 3", 2.5 x 7.6 cm)
kosher salt (Diamond Crystal; use half for table salt)
toasted white sesame seeds
Gather all the ingredients.
Discard the cabbage core and cut cabbage into 1-2” (2.5 x 5 cm) pieces.
Cut cucumber in in half and peel. Then cut in half lengthwise and into thin slices diagonally.
Remove seeds from the red chili (if you prefer less spicy) and cut into rounds. When handling the seeds, avoid touching with your bare hands/fingers.
Toast kombu over open flame so that the kombu will become tender and easier to cut into thin strips.
Put all the ingredients in the airtight plastic bag and add 1 ¼ tsp kosher salt.
Rub with hands until the cabbage softens. Remove the air and close the plastic bag tightly.
Place the bag under the heavy object and let it pickled in a cool place or in the fridge for
Once the cabbage is pickled, take it out and squeeze the excess liquid out.
Sprinkle white sesame seeds and drizzle a little bit of soy sauce.
You can keep the leftovers in an airtight container and store in the refrigerator for up to 2-3 days.
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