Crisp Citrus-Infused Napa Cabbage Pickles (Hakusai no Asazuke)

By Sudachi · 30 min

Ingredients

Instructions

1. Wash 300 g of napa cabbage and cut it into 1 to 2 inch squares. Shake off as much water as you can.
2. Peel a few strips of skin from half a yuzu with a vegetable peeler. Thinly slice the peel and 5 g of dried kelp.
3. Put the cabbage, yuzu peel and kelp in a sealable freezer bag. Squeeze in the juice from the half yuzu, then add ½ tbsp salt, ½ tsp sugar, 1 tsp dried red chili pepper and ¼ tsp light soy sauce.
4. Massage the bag until the cabbage is evenly coated.
5. Press out the air and seal the bag. Place it in a container with the opening facing up.
6. Put weights on the bag and refrigerate for 24 hours.

Summarized from Sudachi's video. Watch it for the details.

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