Japanese Pickled Cabbage
Japanese Pickled Cabbage

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, japanese pickled cabbage. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Japanese Pickled Cabbage is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Japanese Pickled Cabbage is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook japanese pickled cabbage using 5 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Japanese Pickled Cabbage:
  1. Take Napa Cabbage
  2. Get Chilli Flakes
  3. Take Salted Konbu Seaweed
  4. Get Dashi (Dry Variety)
  5. Prepare Salt
Steps to make Japanese Pickled Cabbage:
  1. Separate cabbage leaves, cut, wash and place in strainer. While the cabbage is in the strainer, salt the cabbage. (I personally like it a little salty). So, just take out the old Morton’s salt and give a nice shake for a 1 1/2 second count. Mix the cabbage up and repeat that one more time. Massage the cabbage a little bit to jumpstart the cabbage.
  2. Now that the salt has softened (and flavored) the cabbage and released some moisture, transfer it to a bowl. Throw in three healthy lunches of seaweed, don’t be nervous. Two big bunches of dashi and as much pepper flake as you like. That part is optional. Incorporate it well and put it in a jar. I like to press it in using a meat tenderizer and then top it off. You can always get another jar too.
  3. You’ll want to put it in the fridge for at least six hours. The salt will be extracting water so periodically flip the jar so everything stays moist. You’ll end up with this. Good luck.

So that is going to wrap it up with this exceptional food japanese pickled cabbage recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!