Japanese Pickled Cabbage
Japanese Pickled Cabbage

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, japanese pickled cabbage. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Japanese Pickled Cabbage is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Japanese Pickled Cabbage is something which I have loved my whole life.

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

The ingredients needed to make Japanese Pickled Cabbage:
  1. Take Napa Cabbage
  2. Make ready Chilli Flakes
  3. Get Salted Konbu Seaweed
  4. Prepare Dashi (Dry Variety)
  5. Get 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 for this special food japanese pickled cabbage recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!