Easy Pickled Napa Cabbage | Japanese Home Cooking #shorts #picklerecipe

By Just One Cookbook · 20 min

Ingredients

Instructions

1. Discard the tough core of the napa cabbage, then thinly slice it crosswise, about 6 mm (¼ inch) thick.
2. Weigh the cabbage in a resealable bag. Measure 12.5 g Diamond Crystal kosher salt (half that by volume for table salt, or 2.5% of the cabbage weight).
3. Add the salt to the bag and rub it through the bag into the cabbage. Seal and leave for 30 minutes, rubbing the cabbage through the bag now and then.
4. After 30 minutes, taste for texture and saltiness. Squeeze out the liquid and drain it from the bag.
5. For sesame flavour: add 1 tablespoon toasted sesame oil and 1 tablespoon toasted white sesame seeds, then shake and rub to mix. Serve.
6. For kombu flavour instead: add thin kombu strips (1 piece, about 2.5 x 2.5 cm each) and the optional sliced dried red chilli, seeded, to the bag with the salt before pickling.
7. For kombu flavour, after the 30 minutes and draining, add 1 tablespoon unseasoned rice vinegar and shake and rub to mix. Serve.
8. Store in airtight containers in the fridge for up to 3 to 4 days.

Summarized from Just One Cookbook's video. Watch it for the details.

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